Macerated Strawberries

Macerated Strawberries

Sliced strawberries rest with sugar and a splash of lemon until syrupy and tender.

Total 35 min Makes 4 servings Calories 90/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Macerating draws out the natural juices of fresh strawberries, creating a light, sweet syrup without any cooking. The berries soften slightly and turn glossy, perfect for spooning over shortcake, pancakes, ice cream, or yogurt. It's a simple make-ahead technique that intensifies strawberry flavor using just sugar, time, and a bit of acid.

Ingredients

  • 2 pounds fresh strawberries, hulled and sliced
  • 3 tablespoons granulated sugar
  • 1 tablespoon lemon juice
  • 1/4 teaspoon finely grated lemon zest
  • 1/8 teaspoon fine sea salt

Method

  1. Hull the strawberries and slice them into quarters or halves, depending on size, and place them in a medium bowl.

  2. Sprinkle the sugar, lemon juice, lemon zest, and salt over the strawberries.

  3. Toss gently with a spatula until the sugar begins to dissolve and the berries are evenly coated.

  4. Let the strawberries sit at room temperature, stirring once or twice, until juicy and syrupy.

  5. Serve immediately, or cover and refrigerate until ready to use.

Rate this recipe

★ 3.4 (1)

Macerated Strawberries

Macerating draws out the natural juices of fresh strawberries, creating a light, sweet syrup without any cooking. The berries soften slightly and turn glossy, perfect for spooning over shortcake, pancakes, ice cream, or yogurt. It's a simple make-ahead technique that intensifies strawberry flavor using just sugar, time, and a bit of acid.

35 min 4 servings 90 cal

Ingredients

  • 2 pounds fresh strawberries, hulled and sliced
  • 3 tablespoons granulated sugar
  • 1 tablespoon lemon juice
  • 1/4 teaspoon finely grated lemon zest
  • 1/8 teaspoon fine sea salt

Method

  1. 1

    Hull the strawberries and slice them into quarters or halves, depending on size, and place them in a medium bowl.

  2. 2

    Sprinkle the sugar, lemon juice, lemon zest, and salt over the strawberries.

  3. 3

    Toss gently with a spatula until the sugar begins to dissolve and the berries are evenly coated.

  4. 4

    Let the strawberries sit at room temperature, stirring once or twice, until juicy and syrupy.

  5. 5

    Serve immediately, or cover and refrigerate until ready to use.