⅓ cup sugar
1 tablespoon cornstarch
¼ cup water
1 pint strawberries, hulled and halved (or quartered, if they are larger)
pinch of salt
4-5 basil leaves, thinly sliced
1 teaspoon vanilla
2 teaspoon lemon juice
1. Whisk sugar, cornstarch, and salt in a medium saucepan until no lumps of cornstarch remain, then whisk in water. Add strawberries and toss to combine.
2. Cook over medium heat, stirring occasionally, until it starts to bubble and thicken, about 5-10 minutes.
3. Remove from heat and stir in vanilla, lemon juice, and basil. Transfer to a bowl to cool. Store in the fridge and enjoy on toast, with cake, or with vanilla ice cream!