• 1 Package (16 ounces) Driscoll’s Strawberries, hulled and quartered
  • 1/2 Cup plus 2 tablespoons sugar, divided
  • Juice and zest of 1 lemon
  • 1 1/2 Cups heavy cream
  • 1 Tsp. vanilla bean paste or vanilla extract
  • 1/2 Cup basil, chiffonade*
  • 16 purchased mini meringues, crumbled (about 2 cups)
  1. PLACE 1 package strawberries into a large bowl.
  2. ADD ½ cup sugar and juice and zest of 1 lemon.
  3. STIR strawberry mixture to coat strawberries.
  4. ALLOW to rest for about 30 minutes or until syrup has developed.
  5. POUR 1 ½ cup heavy cream into a quart-sized mason jar.
  6. ADD remaining 2 tablespoons sugar and 1 teaspoon vanilla.
  7. SEAL jar tightly with lid.
  8. SHAKE jar vigorously for about 2 minutes, or until cream thickens and is lightly whipped.
  9. STIR ¼ cup basil into strawberry mixture.
  10. DIVIDE cream mixture between 4 pint-sized glass jars.
  11. DIVIDE meringue crumbles between jars.
  12. DIVIDE strawberry mixture between jars.
  13. CHILL in refrigerator 30 minutes before serving.
Tips
  1. *Stack basil leaves, roll them tightly, then slice into long thin strips by cutting horizontally.
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Serving Size:

0 cups per serving

Calories 0
Total Fat 0 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 0 mg
Total Carbohydrates 0 g
Dietary Fiber 0 g
Sugar 0 g
Protein 0 g