There are quite a number of recipes that call for Macerated Strawberries or other fruits, and this is how it’s done…
We had the good fortune of getting a large flat of fresh local strawberries from Harvest Barn Country Markets here in Niagara-on-the-Lake, in Southern Ontario.
We are planning on freezing some of these delicious berries, making some fabulous freezer jam, berry syrup, eating lots of them straight from the box, and macerating some berries to serve with a drizzle of some good balsamic vinegar, with crème fraîche or whipped cream.
How to Macerate Strawberries:
These berries are so fresh that you can smell that wonderful strawberry aroma throughout our house.
Type: Dessert Recipe
The ingredients & instructions are listed below the video for measurements & directions. Please enjoy this webisode of Cooking with Kimberly:
Ingredients:
- 1 qt fresh strawberries – washed & hulled
- 2 – 3 tsp sugar
Instructions:
Wash & hull 1 quart of the strawberries.- Slice and place in a bowl with a couple teaspoons of sugar, and set them aside. * Note: Almost immediately, you will see a strawberry liqueur form and it is so juicy and sweet, you are tempted to eat them right away. However, by allowing them to sit for a while in the juice, or macerate, the sugar and berries meld together to obtain maximum flavor.
- Allow strawberries to sit with sugar, covered in a bowl, for at least 20 min. You may even refrigerate them, if the berries are for later to eat.
Try this method of maceration and enjoy all the delicious flavor of farm-fresh strawberries.
Macerated strawberries are wonderful by themselves, topped with cremes, or used as a topping for desserts of all sorts.
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