"Strawberries and Sambuca are such a wonderful combination," says author Gina Marie Miraglia Eriquez. "Add a little vanilla in there and you can't go wrong. And it's beautiful, too." We totally agree.
Syrup can be made 2 days ahead and chilled. Bring to room temperature before adding strawberries.
Recipe information
Total Time
1 1/2 hours
Yield
Makes 8 servings
Ingredients
Preparation
Step 1
Bring water, sugar, and lemon juice to a boil in a 2- to 3-quart saucepan. Scrape seeds from vanilla bean into saucepan using tip of a paring knife and add pod. Bring to a boil, stirring until sugar has dissolved, then boil until reduced to about 1 cup, 8 to 10 minutes. Stir in Sambuca.
Step 2
Transfer syrup to a bowl and let cool completely. Stir in strawberries and let stand at room temperature 30 minutes to 1 hour. Discard pod.
Recipe notes
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