Macerated strawberries recipe
My father has been making this macerated strawberries recipe since I was a little girl. It was a seasonal treat that he saved for summer along with his famous lemon granita. I’m not sure why but it was always nicknamed strawberry salad. We still call it this amongst ourselves.
What makes this dish is the combination of the slightly tart lemon juice, the sugary sweetness and flavour of the strawberries all marinating together which produces a sour but sugary syrup. The latter was always the part I left last, savouring and sipping the sweet and sour juice into little mouthfuls, like a soup.
Fresh torn mint leaves are also a lovely addition which you can mix through just before serving. Enjoy these delicious macerated strawberries on their own, or on top of yogurt, ice cream, gelato or mascarpone cream.
Macerated strawberry recipe
Serves two
250g strawberries, rinsed and dried
Juice of half a lemon
2 to 3 heaped teaspoons sugar
1/2 teaspoon finely grated lemon zest
Remove the strawberry tops, cut the strawberries into quarters and place in a small to medium sized serving bowl
Add the juice of the lemon, then add two teaspoons of the sugar followed by the lemon zest. Mix everything together well
At this point taste the mixture, it should be mainly sweet but slightly sour. Depending on the lemons you use you may require a little more sugar, if so, then add the additional teaspoon of sugar here and mix together
Allow the mixture to marinate for 5 – 10 minutes before serving.
Notes: Best served as close to preparation as possible so that the strawberries don’t over-marinate. If you’d like to make it ahead of time, cover and allow it to rest in the fridge for no more than one hour. If you can find them, Meyer lemons (which are juicy and sweet) are a wonderful lemon variety to use in this and are the ones we use from our tree at home.
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