50 g (1-3/4 oz) caster (superfine) sugar
150 ml (5 fl oz) limoncello liqueur
500 g (1 lb 2 oz) strawberries, hulled and diced
40 g (1-1/2 oz or 2/3 cup) finely shredded basil
Place the sugar and 200 ml (7 fl oz) of water in a small saucepan and simmer over low heat for 5 minutes, stirring until the sugar has dissolved. Remove from the heat, add the limoncello and allow to cool.
Mix half the strawberries and the shredded basil in a bowl, then divide among the glasses. Pour the limoncello syrup over the top of each verrine, then chill them in the refrigerator for 15 minutes.
Serve chilled garnished with the remaining shredded basil.
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