Fresh Strawberries With Homemade Labneh & Balsamic Drizzle Recipe

By Angela Casley
A bed of tangy labneh is piled high with strawberries macerated in a sweet balsamic glaze. Photo / Babiche Martens

Fresh strawberries are tossed with a syrupy glaze for this easy dessert.

Looking for something special, for someone special? Adorn this pile of marinated strawberries with a homemade labneh and a rich balsamic dressing. Add a final flair with a couple of basil leaves.


Serves 2

1 cup Greek yoghurt

1 punnet strawberries, hulled

2 Tbsp sugar

2 Tbsp water

½ tsp vanilla

1 tsp arrowroot mixed with 1 Tbsp cold water

2 Tbsp basil leaves

To serve, grilled toast
Balsamic drizzle

¼ cup balsamic vinegar

1 Tbsp sugar
  1. First, make the labneh. Place the yoghurt into a muslin cloth or tea towel over a sieve and refrigerate for at least four hours or overnight.
  2. Place the whole strawberries into a small pot with the sugar, water and vanilla, slowly bringing it to heat. Stir gently until softened. Add the arrowroot, cooking for 2 minutes. Remove from the heat and cool completely.
  3. In another small pot, heat the balsamic and sugar. Simmer for 8-10 minutes, reducing until slightly syrupy. Cool.
  4. When ready to serve, spread the labneh over a serving plate. Top with the strawberries, basil leaves and the balsamic drizzle.
  5. Enjoy scooping it up with some toasted bread.

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