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Home Ā» Recipes Ā» Dessert Recipes

August 19, 2011 · 4 Comments

Limoncello Strawberries with Basil

Dessert Recipes· Gluten Free Recipes

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Ā Fresh strawberries and basil macerated with Italian Limoncello is a grown up, refreshing summertime dessert. Try adding this to your favorite ice cream!
Limoncello Strawberries with fresh basil

Fresh strawberries and basil macerated with Italian Limoncello is a grown up, refreshing summertime dessert. Try adding this to your favorite ice cream!

Limoncello Strawberries

Limoncello Strawberries with Fresh Basil

I love fresh strawberries and eat them year-round. So when I went to the market and purchased a fairly large container of them, I couldn't wait to dig in.

Days went by and I had tucked them so far in back of my refrigerator that I completely forgot about them.

If your home is like mine, if I personally do not clean and cut up fruit when I get them, no one else will take it upon themselves to do it and I wind up throwing it away.

So before the strawberries went bad, I decided the only way they were all going to be eaten (and quickly) is if I made a dessert out of them; preferably one that wasn't too complicated.

The combination of all of the flavors in these Limoncello Strawberries was refreshing. Needless to say, the entire container of strawberries disappeared. This is also a great dessert to serve for those following a gluten free diet.

You can eat these Limoncello Strawberries on their own or place on top of some vanilla ice cream.

Limoncello Strawberries with Fresh Basil

Ingredients Needed

For this recipe you'll need the following ingredients: 

  • Fresh Strawberries
  • Lemon Zest
  • Fresh Basil
  • Agave Syrup
  • Limoncello: Limoncello is an Italian liqueur made with either vodka or grain alcohol, simple syrup and lemon zest. You can find my homemade recipe here or purchase at your local liquor store. 

What is Blue Agave Syrup?

Blue Agave syrup is sweeter than sugar and has a thinner consistency than honey. I had never used it before and wanted to try it out to see if there was a difference.

The syrup was sweet, but what I also learned that while it has pretty much the same nutritional value as sugar, it doesn't cause a spike in blood sugar like regular sugar does.

How do you make Limoncello Strawberries?

Start by removing the stems; then slice the strawberries and place in a bowl. Add the remaining ingredients, toss to coat; then chill in the refrigerator until ready to serve. 

Visit the recipe index to search for more recipes by category.

Limoncello Strawberries with fresh basil

More Limoncello Recipes

  • Rosemary Limoncello Spritzer
  • Limoncello Cheesecake
  • No Bake Limoncello Pie
  • Linguine with Limoncello Asiago Cream Sauce

 

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Limoncello Strawberries with Fresh Basil

Limoncello Strawberries with Fresh Basil

Carrie's Experimental Kitchen
 Fresh strawberries and basil macerated with Italian Limoncello is a grown up, refreshing summertime dessert. Try adding this to your favorite ice cream!
Print Recipe Pin Recipe
Prep Time 10 mins
Total Time 10 mins
Course Dessert
Cuisine Italian
Servings 4

Ingredients
  

  • 2 pints Fresh Strawberries, rinsed under cold water
  • 1 Lemon, zest only
  • 1 ½ tbsp. Fresh Basil, chopped
  • 2 tbsp. Agave Syrup
  • 2 tbsp. Italian Limoncello

Instructions
 

  • Remove stems, slice strawberries and place in a bowl.  
  • Add the lemon zest, basil, agave syrup and Limoncello. Gently stir together until all of the strawberries are well coated. Chill until ready to serve. 
Keyword limoncello, strawberries
Tried this recipe?Let us know how it was!

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Reader Interactions

Comments

  1. Inspired by eRecipeCards says

    August 19, 2011 at 5:48 pm

    Oh thank you so much for the shout out! And love limoncello. The blue Agave must really add an extra touch. Terrific post!

    Reply
  2. Carrie's Experimental Kitchen says

    August 19, 2011 at 9:41 pm

    You're welcome~Thank YOU!

    Reply
  3. Mama J says

    March 08, 2012 at 5:00 am

    WOW! Strawberries AND Limoncello.... I am all over this!

    Reply
    • Carrie's Experimental Kitchen says

      March 08, 2012 at 3:17 pm

      Thanks for stopping by!

      Reply

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