Prep Time 5 minutes. Resting Time 1 hour. Total Time 1 hour 5 minutes. Servings 4. Calories 60 kcal. Author Stefani. US Customary - Metric. Instructions 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. Notes Macerated berries will last about three days in the refrigerator.
The longer the strawberries macerate, the richer and more intense their flavor becomes. In the case of the cheesecake, mint adds a refreshing herbal note. Other welcome additions include citrus zest, crushed green cardamom, star anise, and vanilla bean.
Two quintessential holiday ingredients come together in one dish. Or, if you are leaving these berries in the refrigerator overnight, just mix right before serving the next day. Use after 30 minutes or place in the refrigerator overnight. Look at those juices! The extra liquid seems to magically appear out of no where and it gives you this sweet sauce that is unmatched! An easy way to use the sweet strawberries is on top of desserts like pound cake or pavlova.
They really dress up an otherwise plain desserts. Look how beautiful the berries are as a topping on pavlova! I first shared this idea when making my pavlova with strawberries and was asked more about how the berries became so juicy. No water is added— just strawberries and sugar which brings out the natural juices of the strawberries. You can even use just the macerated strawberry syrup as a mixer for drinks. Or puree the whole mixture to make a quick and easy berry coulis.
Yup, just another fancy word for fruit puree which makes a luscious topping for vanilla ice cream, pavlova, or simply just whipped cream on its own. Macerated strawberries are berries that are marinated in sugar, alcohol, or vinegar to bring out their natural juices. Granulated sugar is most common for macerated berries. Coconut sugar or brown sugar is ok too. Yes, put the berries and the liquid all in a freezer safe ziploc bag or other air-tight container and freeze for months.
Defrost overnight in the refrigerator. Stir and serve. If your berries are at peak ripeness, you could opt to use only wine or vinegar, omitting the sugar. Fresh mint would be a lovely addition.
A tablespoon of vanilla is another idea. This data was provided by Nutrionix and is considered an estimate only. Please leave a comment on the blog or share a photo on Instagram. Sugared strawberries, sweetened strawberries, or dessert strawberries is more often used than not around here. But, I wanted to be sure to use the correct term for the recipe for sharing with you. In my family, we make these a few ways, depending on how we plan to use them in a recipe, yet they all begin with the simplest of ingredients and methods.
Simple Macerated Strawberries are absolutely delicious for so many dishes. They are incredibly easy to make and add such a special touch for everything from breakfast dishes to decadent desserts. Simple Macerated Strawberries Wash, hull and slice strawberries, add sugar and allow them to sit at room temperature for about 30 minutes, but not so long that they become mush.
I make this version all the time. Macerated Strawberries with Grand Marnier or Citrus Juice You can make these delicious strawberries even more special by adding just one more ingredient to the simple strawberry sugar base.
Add a splash of Grand Marnier for an extra special touch during the holidays, or a bit of lemon juice or orange juice if you really want to enhance the flavor of a dish with citrus notes, like in a cheesecake.
Macerated Strawberries with Balsamic Vinegar Another favorite for me is to use balsamic vinegar. Any balsamic vinegar will do, no need to use the fanciest balsamic vinegar you have in this recipe. Once you have your macerated strawberries, you can add them to any number of dishes for breakfast, brunch, or dessert.
For breakfast or brunch, use them as a topping on your pancakes or waffles , stuff them into French toast , or pile them onto toasted pound cake or a biscuit with whipped cream. The possibilities are somewhat endless.
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