It wouldn’t be June without juicy, fresh strawberries. JP and I hopped in the car. Destination: our favorite pick your own berry farm. As usual, I did most of the picking while JP did his share of hilarious complaining about the hard work plucking gems from their stems.

Then there is the strawberry supervisor side of him. “Not that one. It’s not red enough!”

An hour later we were headed home with six pounds of berries. Some to eat fresh, some to freeze for later and some to macerate for tonight's dessert. Macerating fruit is the equivalent to marinating meats and veggies. A simple recipe is all you need for fabulous!

Fresh, ripe berries lightly soaked in a bit of honey and your favorite liqueur (I used strawberry grappa this time) add a layer of flavor that does more than enhance good berries, it adds life to berries that aren't ripe enough or are a bit past their prime. Even a sprinkle of sugar and a drizzle of lemon juice will transform a ho-hum quart of strawberries into a flavorful, juicy treat ready to wow your family and friends. Try gently sweetened, fresh macerated berries on Belgian waffles, shortcake biscuits, ice cream, or make a yogurt parfait; use your imagination!

Macerated Strawberries
2 pounds strawberries, hulled (slice or larger berries)
2 tablespoons honey or sugar
2 tablespoons any fruit or citrus liqueur (non alcohol version: orange or lemon juice work well)

Toss the all ingredients in a medium bowl and allow them to marinate in the refrigerator for no les than 4 and up to 24 hours. Spoon the macerated strawberries over waffles, pound cake, ice cream, or yogurt. Add a dollop of fresh whipped cream if desired.

This macerated strawberries recipe makes 6 servings.


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