Fresh from the Kitchen: Recipes & Food Inspiration
- Hull and slice strawberries: remove the green tops and cut into even pieces for consistent maceration.
- Add sugar and flavorings: sprinkle sugar, stir in vanilla extract, lemon juice, and lemon zest.
- Mix gently to coat berries without smashing; be careful not to mash to keep texture intact.
- Macerate for 20 to 60 minutes (I prefer one hour), stirring occasionally until berries become glossy and syrupy.
- Serve over whipped cream, yogurt, pancakes, or ice cream; store airtight in the fridge (5 days) or freezer (3 months).
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Wash the strawberries: Rinse the strawberries under cold running water, then gently pat them completely dry with a clean kitchen towel or paper towels. Drying them well helps prevent watery juices later.
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Hull and slice: Remove the green tops with a small knife or strawberry huller, then slice the strawberries into even pieces. If the strawberries are very large, cut them into quarters; if small, halve or thickly slice them.
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Add the sugar and other flavourings: Place the prepared strawberries in a medium mixing bowl. Sprinkle the sugar over the strawberries. Add the vanilla extract, lemon juice, lemon zest, and a small pinch of salt.
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Mix gently: Gently toss until the strawberries are evenly coated. Try not to mash them.
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Macerate: Let the strawberries sit at room temperature for 20-60 minutes, stirring once or twice. As they rest, they will release their juices and become glossy and syrupy.
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Serve: Serve the strawberries as they are, or spoon them over whipped cream, yogurt, pancakes, waffles, biscuits, ice cream, or cake. Be sure to spoon some of the syrupy juices over the top.
- Dry thoroughly. Thoroughly dry the strawberries after you rinse them to prevent watery juices.
- Optional lemon zest. I like adding lemon zest for that bright pop of citrus flavour, but you can leave it out if you prefer a cleaner strawberry-vanilla vibe.
- Mix gently. When tossing the strawberries with the other ingredients, be gentle so as not yo mash the berries.
- Get the right consistency. The longer the berries sit, the softer, sweeter, and more syrupy thy’ll get. They need at least 20 minutes, but I prefer letting them sit for an hour.
- Storage. Seal the leftover macerated strawberries in an airitgh container and store them in the fridge for up to 5 days or in the freezer for up to 3 months. If freezing, allow the berries to thaw in the fridge before serving.
Serving: 0.25recipe, Calories: 74kcal, Carbohydrates: 18g, Protein: 1g, Fat: 0.4g, Saturated Fat: 0.02g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 0.1g, Sodium: 11mg, Potassium: 177mg, Fiber: 2g, Sugar: 15g, Vitamin A: 14IU, Vitamin C: 67mg, Calcium: 19mg, Iron: 0.5mg
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