Ingredients

• 500g Strawberries (cored and halved)

• 75ml Water

• 75g Caster Sugar

• 30g Fresh Basil Leaves (Asian sweet basil if possible)

• 2 Tbsp. Balsamic Vinegar

Equipment

• Chopping board and knife

• Medium saucepan

• Hand blender or food processor

• Sieve

• Sterilised bottle

Method

• Select a pan of sufficient size to fit strawberries in a single layer.

• Gentle heat the water and sugar together until the sugar is fully dissolved.

• Add the strawberries to the pan and simmer till the strawberries soften and a syrup starts to form with the water. Simmer for 20-30minutes but do not allow to boil.

• Add the balsamic and whole washed basil leaves and stir briefly. Take off the heat and leave to cool for at least 1 hour.

• Blitz the mixture with a hand processor or using a food processor and pass through a sieve. The remaining pulp can be agitated in the sieve to produce more syrup, but take care not to push the excessive pulp through.

• Store in a sterilised bottle or container. Can be kept refrigerated up to 1 week.