The Absolute Best Macerated Strawberry

Macerated strawberries are as much a part of my dependable cooking technique arsenal as the Nora Ephron vinaigrette, adding a drained jar of tuna fish to freshly cooked rigatoni along with Pecorino, cream, and salt, or standing over the sink as I eat cold salami with my bare hands while my husband is on a work trip. The word itself—maceration—may have lofty connotations (I do hate to “steep”), but in this context, it simply means tossing fruit with sugar, some form of acid, a hint of salt, and letting it sit until it releases its sweet juices. Those juices then mix with the soaking solution to forge a thick syrup excellent for drizzling over ice cream, whipped heavy cream, or an unadorned cake. Macerating strawberries requires no special equipment and produces a peerless form of fresh berries, even if (and don’t tell any cheffy types I said this; I’ll know) your berries aren’t peak-season to begin with. With that said, let’s dive in. Read More >>
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