Macerated Strawberries Recipe Balsamic Recipes

STRAWBERRIES WITH BALSAMIC VINEGAR

Steps:

• Thirty minutes to an hour before serving, combine the strawberries, balsamic vinegar, sugar, and pepper in a bowl. Set aside at room temperature.
• Place a serving of the strawberries in a bowl with a scoop of ice cream on top and dust lightly with lemon zest.

MACERATED STRAWBERRIES

Steps:

• Toss the strawberries in the simple syrup and let them sit at room temperature for 30 minutes.

STRAWBERRIES WITH BALSAMIC VINEGAR

Steps:

• Place strawberries in a bowl. Drizzle vinegar over strawberries, and sprinkle with sugar. Stir gently to combine. Cover, and let sit at room temperature for at least 1 hour but not more than 4 hours. Just before serving, grind pepper over berries.

MACERATED STRAWBERRIES

Steps:

• Stir together strawberries and sugar in a medium bowl. Let stand at room temperature until juices are released, at least 30 minutes.

STRAWBERRIES WITH BALSAMIC VINEGAR

Steps:

• Toss strawberries and other berries, if using, with the 1/4 cup sugar, and let sit for 10 minutes or longer. Do not refrigerate.
• Sprinkle with the vinegar; toss gently, then taste and add more sugar or vinegar if necessary. Sprinkle with the pepper, toss again, and serve, garnished with the mint, if you like. Spoon into a glass or bowl, and serve next to cookies or a piece of cake.

FRESH STRAWBERRIES WITH BALSAMIC VINEGAR AND BASIL

Steps:

• In large mixing bowl, stir together sugar, vinegar, honey, and pepper. Add basil and strawberries; toss to coat. Cover and chill at least 10 minutes and up to 1 1/2 hours. Serve chilled.

BALSAMIC MACERATED STRAWBERRIES

Steps:

• 1. In a large bowl, combine the sugar and vinegar. Let sit for a few minutes to allow the sugar to dissolve.
• 2. Gently toss strawberries with the sugar and vinegar. Let sit at room temperature until the strawberries have released their juices but are not yet mushy, about 30 minutes. Do not let them sit more than 90 minutes.
• 3. Immediately prior to serving, stack the basil leaves on a cutting board, roll them vertically into a loose cigar shape and thinly slice very thinly across the roll to make a fine chiffonade of basil. This will be easy if you use a very sharp chef's knife.
• 4. Divide strawberries and their juices among four small bowls and scatter each portion with the basil. Top with whipped cream if desired.