0 (0)

Category: Sauces and Condiments

Strawberries and oranges in basil syrup

Strawberries and oranges in basil syrup
Ricardo DeAratanha / Los Angeles Times

Kirk Larson knows that somewhere among the more than 25,000 plants he inspects every week, the next great strawberry may be waiting to be discovered. A plant breeder for the University of California, he helps run a program that has ... Read more

Total time: 30 minutes, plus chilling time | Serves 8
Note: Serve this with sugar cookies to dunk in the leftover syrup.
  • 1 1/2 cups water
  • 3/4 cup sugar
  • 1/4 cup thinly sliced basil
  • 2 pounds (about 2 1/2 pints) strawberries
  • 4 oranges

Step 1Prepare the syrup by bringing the water and sugar to a boil and then cooking just until clear, 2 to 3 minutes. Let the syrup cool very briefly and add the sliced basil. Set aside to steep and cool while you prepare the fruit.

Step 2Wash the strawberries, remove their caps and cut them in quarters if normal sized, or sixths if very large. Cut away the orange peel, being careful to remove all of the bitter white pith. Working over a mixing bowl to catch any juice, cut the oranges in sections, leaving behind the membrane that separates the sections.

Step 3Add the strawberries to the orange sections and juice and pour the syrup over. Refrigerate at least 30 minutes before serving.

Each serving:
144 calories; 1 gram protein; 36 grams carbohydrates; 4 grams fiber; 0 fat; 0 saturated fat; 0 cholesterol; 2 mg. sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Sauces and Condiments
Salsa verde
Italian salsa verde
Classic tapenade