4-6 basil leaves (I used large 6 leaves, but if you’d rather have a more subtle basil taste you could do as little as 4)
1 teaspoon of freshly squeezed lemon juice
A pinch of salt
Preheat the oven to 450°.
Line a baking dish with parchment paper. You will want the parchment paper to hang over the side so you can easily pick it up to transfer your sauce
Add the strawberries, sugar, basil, lemon juice, and salt to the parchment lined baking dish. Mix everything together.
Bake for 20 minutes.
Remove the pan from the oven and let it sit for a few minutes to slightly cool. Then lift the parchment paper to create a vessel to pour the strawberry sauce into a container. I recommend using glass Tupperware or a glass jar.
Let the strawberry sauce cool completely before topping your ice cream with it.
NOTE: This will last in the fridge about a week. And you could freeze it to use for a couple months.
Feel free to assemble your Sunday however you’d like! We used vanilla ice cream, graham cracker, and whip cream. I did a layer of graham crackers, followed with a scoop of vanilla ice cream, followed by about a tablespoon of strawberry basil sauce. Then I repeat did the process once and then topped with whipped cream!
Normally I would finish it off with a cherry but since it is a strawberry sundae, I added some strawberries to top it off. Enjoy!