Macerated strawberries that bring out a perfect balance of sweetness and tanginess and work well in many desserts. All you will need is strawberries, sugar, lemon juice and the magical ingredient: time.
Macerated strawberries sound fancy but it’s basically the way that fruit, in this case is strawberries tossed with sugar and sometimes alcohol. This method helps increase the flavor by drawing out the liquid from the fruit and leave a delicious fruity sweetened syrup.
I like making these macerated strawberries when they are in their season so the syrup would have the best sweet, tangy flavor from the juicy strawberries. As much as I love berries, I would make them even when they are not in their top shape yet so sugar and time will do the magic work to release natural juices out of the berries. When I macerate these strawberries, I usually add a bit of lemon juice and a pinch of salt to enhance the fresh berry flavor. You also can add herbs like rosemary or alcohol to infuse the liquid, making it more flavorful in your own way.
- 1 lb (454g/15-18 medium strawberries) strawberries, hulled and sliced
- 1/4 cup (50g) granulated sugar, plus extra as needed
- 1 teaspoon (5ml) fresh squeezed lemon juice
- A pinch of salt
- 2 tablespoons (30ml) red wine or liqueur, optional
- Wash, hull, and slice strawberries and place into a large jar.
- Toss the strawberries with sugar, salt and lemon juice until combined. Let it stand for 30 minutes to an hour for strawberries to release their natural juice. Use immediately or cover and place in the refrigerator overnight.
- If using red wine or liqueur, add at the same time with sugar.