These Simple Macerated Strawberries can be enjoyed as is or as a topping on yogurt, pancakes or cake. A taste sensation awakes you with these Macerated Strawberries.
Do you love strawberries,?
Well, if you do, you’ve come to the right place!
As many of you know, I am from Quebec, Canada. We get amazing strawberries here locally – naturally sweet and tart and just perfect – usually by the end of June.
I shared all my tips and tricks on How to Freeze Strawberries so that they can be enjoyed throughout the year.
When I run short, this is how I transform sub-par strawberries to taste great!
What exactly are Macerated Strawberries?
Let’s start be defining the concept of macerated strawberries. I know the name sounds kind of… violent? But I assure you, the word “macerated” simply refers to a culinary technique that encourages a fruit to release its juices. You can basically use a simple sugar syrup to soften the food to draw out the natural juices. The syrup can also include alcohol as an ingredient (liquor, brandy, or even wine). Basically, macerating follows the same principle as marinating, where spices, herbs and liquids are combined with fish and meats. In both, the end result is an infusion of flavors. Today, we will be using this technique to obtain macerated strawberries.
Once you realize how easy and tasty strawberries become at the end of this process, you can play around with adding all kinds of different herbs and spices to your syrup. (The version of the syrup that I’m sharing with you today is super simple and stripped down. Feel free to add to it as you see fit). And as far as choosing which fruit to macerate, anything goes! Try peaches, nectarines, raspberries, blackberries, or whatever else strikes your fancy. Today, it is going to be macerated strawberries.
How to enjoy Macerated Strawberries:
As was mentioned, macerated strawberries are great on their own. But take a look at other ways that they can be enjoyed…
- For breakfast lovers -this recipe for Simple Macerated Strawberries is great as a topping for French toast, pancakes, crepes, waffles or even cheese blintzes.
- For cake lovers -these macerated strawberries are great with this orange chiffon cake or cheesecake, and naturally as part of a strawberry shortcake. I love making this recipe for macerated strawberries to serve with my mom’s Traditional Italian Citrus Ring Cake recently shared with all of you. I think they taste great together!
- For dairy lovers -you can also use these macerated strawberries as a topping for yogurt, ice cream or even sweetened ricotta like this Easy Summer Berry Honey Whipped Ricotta Parfait.
As you can see, these macerated strawberries really are very versatile, and make whatever you are eating that much more wonderful and enjoyable.
Origin of the recipe for Simple Macerated Strawberries:
As a mother (and a dietitian), I have always tried to encourage my kids to adapt healthy eating habits. Considering my personal beliefs and my upbringing (where I was taught that fruits make great desserts), it should come as no surprise that I have no problem getting my daily recommended servings of fruits and vegetables.
I could easily have all my recommended daily portions in just one meal, especially if strawberries are within arm’s reach… it takes a lot of willpower to stop eating those little jewels… thank goodness there are only 50 calories per cup of strawberries and that they are a terrific source of Vitamin C!
One evening, a few decades ago, (where does the time go!!!) I had a nice bowl of strawberries that I had washed and prepared as “dessert” for my family. I will never forget the look on my son’s face when he took one bite and exclaimed that my strawberries were not as good as his nonna’s!
I agreed, as they were a little sour, unlike the super sweet strawberries from Quebec. But we made a game out of it to find the sourest strawberry and made all kinds of funny faces along the way – I remember having that feeling of mission accomplished – my kids ate their fruit for the day! I did not think of it again, until one Sunday when we were having lunch at my parent’s house and, lo and behold, I spotted my mother adding sugar to the strawberries…ahhh macerated strawberries! It was then that I realized that my strawberries could never compete with my mother’s macerated strawberries. I hate to admit it, but they were very tasty…
So… many decades later, here I am telling you that I’ve come over the dark side. Whenever you have sour strawberries, just add a little, and I mean a little honey. That’s all they need to bring out their natural sweetness.
And now you know how to make Simple Macerated Strawberries… nothing could be easier or tastier!
Simple Macerated Strawberries
- 1-2 tablespoons honey
- 2 tablespoons lemon juice freshly squeezed
- 1 teaspoon lemon zest
- 1 teaspoon mint fresh, finely chopped (optional)
- 2 cups sliced 1/4 inch thick strawberries
- In a small bowl, whisk together honey, lemon juice, lemon zest and mint (if using).
- Gently combine with the sliced strawberries.
- Leave at room temperature for 15-30 minutes.
- Can be enjoyed as is or as a topping on yogurt, ice cream, pancakes, crepes, angel food cake, etc...
For an alcoholic version: substitute the lemon juice with an orange liquor.
You must whisk the liquid ingredients together in a separate bowl... no shortcuts 🙂 Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.
Thanks for dropping by,
Ciao for now,