2 lbs strawberries- hulled and sliced
¾ Cup sugar
4 Tablespoons Strawberry Balsamic Vinegar
¾ Cup loosely packed Thai Basil leaves- roughly torn
2 Tablespoons Basil Genevese Extra Virgin Olive Oil
1/2 Cup freshly squeezed lemon juice
Meyer Lemon White Balsamic Vinegar
Cyprus Black Sea Salt
Combine strawberries, sugar, and the strawberry balsamic vinegar in a large bowl and set aside for 2 hours, stirring occasionally until syrupy. Drain syrup from the berries into a small saucepan, add basil and basil olive oil and bring to a boil. Boil for 1 minute, remove from heat and let infuse while cooling down to room temperature.
Puree strawberries in a blender until smooth and strain through a fine sieve. Discard the seeds. Strain basil syrup over the strawberry puree, squeezing basil leaves with your hands to get the most flavor out of them.
Add lemon juice, stir to combine and chill in the fridge for at least 2 hours – I prefer over night. Churn in an ice cream maker for 20-25 minutes. Transfer to a container and freeze for another 2 hours.
Drizzle the meyer lemon vinegar over the top and garnish with the cyprus black sea salt.