- 375g strawberries
- 1/4 cup coconut, raw or brown sugar
- Small handful of wild (native) basil
- Small handful of river (native) mint
- 2 lemons, juice only
- 2–3 tablespoons Warndu Wattleseed Balsamic
- 250ml cream
- 1 tablespoon ground wattleseed or extract
- 1 tablespoon Icing sugar
Wash, pat dry, hull and quarter strawberries. You can leave them halved if you prefer. Mix in the sugar. You can add as much or as little sugar to your taste (as you can with the lemon). Add the lemon juice and pick the basil and mint leaves, add to the bowl. Add the balsamic and mix all together. Put in the fridge until dessert time. The longer you leave it the more it will infuse with the herbs. An hour minimum is ideal.
Whip the cream and the icing sugar until thickened to your liking. Just as you are finishing, slowly add the wattleseed while still whipping. Serve with your strawberries.
NOTE: If you can't get hold of the native herbs, the recipe works just as well with non-natives. Also, the cream can be made with or without the wattleseed. Warndu wattleseed balsamic and native thyme oil available online at www.warndu.com and All native herbs are available online from Something Wild www.somethingwild.com.au
Recipe: Rebecca Sullivan