Macerated Strawberries Recipes

MACERATED STRAWBERRIES

Steps:

• Mix strawberries and sugar in a bowl. Cover and set in the refrigerator at least one hour. The longer the bowl sits, the softer the berries will be and the more liquid they will have released. (I recommend you let them sit overnight.)
• Serve as a dessert topping or on their own with a little whipped cream or ice cream.

MACERATED STRAWBERRIES

Steps:

• In a bowl combine all ingredients. Let stand in refrigerator for 2 hours.

MACERATED STRAWBERRIES

Steps:

• In a bowl combine all ingredients. Let stand in refrigerator for 2 hours

MACERATED STRAWBERRIES

Steps:

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

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.

MACERATED STRAWBERRIES

Steps:

• Hull strawberries, cut in half, and place in a bowl. Add sugar and liqueur and mix until well combined. Refrigerate until strawberries are very soft and juicy, stirring occasionally with a fork, about 4 hours.

MACERATED STRAWBERRIES

Steps:

• Wash, then hull strawberries. Don't use strawberries that are "bad" -- overripe, underripe, moldy, squashed, resemble Richard Nixon -- if there's a white crown on a strawberry, don't use it.
• Set aside 6-8 strawberries, and roughly chop the rest of them. Irregular shapes are good.
• Take the 6-8 strawberries that were set aside, chop 'em too, then mash them with a fork so you've got a rough strawberry puree.
• Mix the chopped strawberries and the mashed strawberries in a bowl, trying to coat the whole pieces as much as possible.
• Add the honey, then the Grand Marnier, to the bowl. Stir gently until it's all coated.
• Refrigerate at least two hours, then serve over whatever pleases you.
• Note: If you don't want to use liqueur, you can substitute lemon juice and a teaspoon or two of lemon zest.