Strawberry Basil Sauce Recipe
I first made this strawberry basil sauce recipe as part of my pastry school final. For that rendition, I left it chunky (no immersion blendering) and served it inside some flaky from-scratch puff pastry.
Unfortunately, I overplanned (who me?) how much I could do in the time allotted and didn’t have time for my pastry to fully bake… so I had to serve it partially raw, yikes.
Regardless, the strawberry basil sauce got rave reviews from the head chef, giving our final marks so… I’ll take that as a win.
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STRAWBERRY BASIL SAUCE
Post-school, I first repurposed my pastry school filling into this strawberry basil tart (which I will forever and ever love and be impressed by when I look at it). But seeing as it’s strawberry season, and the season of all the fresh herbs, I figured it was time to just write it out to be served as the perfect dessert topping.
The sauce is really quite simple to make, using fresh or frozen strawberries, and it all comes together in one pot. You’re gonna add the basil at the end to steep, like a good cup of tea, in the hot strawberry liquid, before you either enjoy as is, blend it up, or blend and strain.
Can I use dried basil for this recipe? I’m mean, technically yes, but I’m gonna say no. Dried basil has a different type of taste to me, plus the flavor is going to be much richer with fresh leaves.
INGREDIENTS
- Strawberries: Fresh or frozen for that sweet-tart fruit base and flavor
- Sugar: Enhances sweetness and helps draw out juices from the strawberries for a syrupy consistency.
- Lemon: Adds acidity to balance the sweetness and make the strawberry flavor pop.
- Cornstarch: Thickens the sauce to a glossy, spoonable consistency
- Water: Helps dissolve the cornstarch so you don’t have cornstarch clumps in your sauce
- Fresh Basil: Pairs deliciously with the strawberries for a fresh, herbal flavor
I’m just looking for a strawberry sauce recipe, can I omit the basil? Ugh yes, if you must. This will still make a delicious strawberry sauce (chunky or smooth) with or without the basil.
HOW TO MAKE STRAWBERRY BASIL SAUCE
Add the strawberries, sugar, and lemon zest to a pot and stir to combine. Cook over medium-high heat, stirring occasionally, until the mixture begins to break down and thicken.
Once the strawberries have started to break down and release their juices, stir in the lemon juice and bring it to a gentle boil. This step helps intensify the flavor and fully meld the ingredients together.
Reduce the heat to a simmer and continue cooking the strawberry mixture until it reduces by about half. Stir regularly to prevent sticking and ensure an evenly cooked sauce.
In a small bowl, whisk together the cornstarch and water to form a smooth slurry. Stir the slurry into the simmering strawberry mixture, increase the heat to medium, and cook for about one minute until thickened.
Remove the pot from the heat and add the fresh basil, either torn for a more infused flavor or thinly sliced for a lighter texture. Let the sauce cool to room temperature, stirring occasionally so the basil flavor evenly steeps throughout.
For a smooth finish, use an immersion blender to fully puree the sauce. Alternatively, leave it chunky for a more rustic texture, depending on your preference.
3 reasons you’ll love this strawberry basil sauce
TIPS & VARIATIONS
- Strawberries are a water-heavy fruit, so make sure to cook the mixture down by half before adding in your cornstarch slurry. This will give you a very concentrated strawberry flavor as well as a properly thickened sauce.
- While you can absolutely use frozen strawberries for this recipe, fresh basil is best for flavor. Tear it in if you plan to blend it up or strain it out, or slice it fine if you are going to serve your sauce as-is.
- You can serve your strawberry basil sauce warm or chilled. Know that it will thicken more as it cools (and thin if you reheat)!
STORING HOMEMADE FRUIT SAUCE
Once cooled, store your strawberry basil sauce in a jar in the fridge for up to 10 days.
I also love to freeze it in an ice cube tray, then store it in a bag once frozen, so I can pop out pieces as I want them. It will keep frozen for up to 2 months.
MORE RECIPES FOR DESSERT TOPPINGS
- White Chocolate Raspberry Ganache
- Easy Raspberry Sauce
- One Ingredient Apricot Glaze
- Homemade Lemon Curd
- 4-Ingredient Peanut Butter Ganache
EQUIPMENT YOU’LL NEED
Equipment
- Medium Pot
- Spoon
- Measuring Cups
- Measuring Spoons
- Immersion Blender
Ingredients
- 1 ½ cups strawberries fresh or frozen
- ½ cup sugar
- 1 lemon zested and juiced
- 1 tbsp cornstarch
- 1 ¼ tbsp water
- ⅔ cup basil leaves
Instructions
- Add your strawberries to a pot with the sugar and zest. Stir and place the pot on the stove over medium-high heat
- Once the mixture thickens, add the lemon juice and bring to a boil
- Reduce the heat to a simmer and cook the mixture down by half, stirring regularly
- Once reduced, in a small bowl, mix together your cornstarch and water to form a slurry. Then stir into your strawberry mixture. Increase the heat to medium, and cook, stirring, for a minute
- Remove from the heat and tear your basil leaves into the mixture before stirring. If you want your sauce chunky, thinly slice your basil so you don’t eat big chunks. Allow the mixture to cool to room temperature, stirring occasionally to ensure the basil flavor is evenly steeped
- For a smooth sauce, use an immersion blender to blend completely
