Macerated Strawberries

The easiest summer dessert there is. Fresh strawberries tossed with sugar and a splash of brandy, then left to soften into glossy, syrupy, ruby-red perfection. No cooking, just a little time. Spoon them over ice cream, meringues, yogurt, or shortcake — and don't you dare leave the syrup behind.

Course Dessert

Cuisine Greek, International

Prep Time 10

Cook Time 30

my mother's version, cover and refrigerate overnight 12

Servings

Calories 68kcal

Author by Jenny Skrapaliori Graves

Ingredients

1 lb fresh strawberries (450 g) hulled and sliced
2–3 tablespoons granulated sugar (adjust to taste)
1–2 tablespoons brandy or dark rum, optional

Instructions

Wash. Place the strawberries (hulls still on) in a bowl of plenty of cold water. Swish gently to loosen any dirt and grit, let sit 1–2 minutes, then lift out, drain well, and pat dry.
1 lb fresh strawberries
Slice. Hull and slice the strawberries into even halves or quarters. Add to a medium bowl.
Sweeten. Scatter the sugar over the surface and toss gently to coat.
2–3 tablespoons granulated sugar
Optional. Add the brandy. Pour in the brandy (or rum), if using. Toss gently again.
1–2 tablespoons brandy
Macerate. Cover and leave at room temperature for 30 minutes to 2 hours, stirring once halfway, until the berries soften and release a glossy red syrup.
Serve. Enjoy them as they are served in a dessert bowl with plenty of their syrup. Or spoon the strawberries and syrup over ice cream, yogurt, shortcake, or anything you love.

Notes

Use the ripest, most fragrant strawberries you can find — the fruit is the whole show here.
For the quickest version, macerate at room temperature; for my mom's way, cover and chill in the fridge overnight, and enjoy them cold the next day, perfect for a hot summer.
Start with less sugar than you think and taste — ripe berries need very little.
For a booze-free version, swap the brandy for a tablespoon of fresh orange or lemon juice.
Don't waste the syrup. It's the best part.

Nutrition