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For this recipe, I used (2) 5” cast-iron skillets.
1 Bunch Basil Leaves(I mixed sweet and Purple-Thai from my garden) 1 Cup water 1 Cup sugar 2 tsp corn starch 1 tsp vanilla 1 tsp lemon juice Zest of one lemon 4 Cups fresh berries Turbinado or other coarse-grained sugar for sprinkling Dough enough for a 9” pie (recipe in Cast-Iron Pot Pie)
Pro-Tips:
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