I have been in heaven the past few weeks with all the fresh strawberries. But, as with all seasonal foods, the season must end. In the next week or two, strawberries will be difficult to find in my region. But, while I can still get them, I’m going to enjoy them any way I can.
Macerating strawberries is a way to bring out their sweetness, soften them up, and create a sweet syrup at the same time. They’re a great way to use up strawberries when they’re a bit past their prime but haven’t gone bad yet. The simplest way to macerate strawberries is to simply mix them with sugar and allow the juices to come out. There are other ways to do it by adding balsamic vinegar, wine or liqueour, but for now we’ll stick with the sugar method.
- 2 tablespoons sugar, organic preferred
- 1 pound of fresh strawberries, the fresher the better
- Clean, hull and slice the strawberries
- Place strawberries in a bowl
- Sprinkle with sugar and stir gently
- Set aside for 30-45 minutes, until a syrup has formed and the strawberries get soft and break down
- Put them on top of pound cake and top with fresh whipped cream
- Use them to make strawberry daiquiris – the sugar will be completely dissolved and won’t give you that crunchy texture you can get with granulated sugar in frozen drinks
- Put them on top of French toast
- Roll them in crepes, top with whipped cream
- Top with vanilla ice cream
- Mix a few of the strawberries and a spoonful of syrup into sparkling wine or fresh lemonade
- Put on top of cheesecake
Macerated strawberries can be frozen for up to a year in an airtight container. They won't be very pretty when you take them out and defrost them, but they'll still be delicious. It's a great way to make strawberry daiquiris in the middle of Februrary!
Do you have other ideas for using macerated strawberries?
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