Boozy Macerated Strawberries atop a healthy scoop of French vanilla ice cream is a pleasure known to those who worship summer fruits.
Boozy Macerated Strawberries
If there’s one technique you need to learn for delicious desserts, it’s how to macerate strawberries.
I like having lists of simple things to remind me what to do with bulk groceries like fruits and vegetables purchased at the farmers market. In fact, I do not leave home without it.
Boozy, Macerated Strawberries are a method more than they are a recipe, and entirely simple. They are all you need to have in order to pretty up a cake, garnish a Southern Cream Cheese Pound Cake, or if you have a Brunch waffle that needs additional flare other than good old maple syrup.
If there’s one technique you need to learn for delicious desserts, one method to knock it out of the park every time, it’s how to macerate the lovely strawberry.
Two somewhat uncommon flavor profiles that pair innately with Boozy Macerated Strawberries are both salted and smoked honey. Products of USA Honey Bees! Yes, you would be surprised…
Boozy, Macerated Strawberries are a bright flavor profile. Because of the sweetness, they pair incredibly well with both salt and smoke. Keep this in mind if you need that little something additional for the dessert bar you are planning for your next backyard get together.
Salted honey and smoked honey are the answer. My most recent dessert bar began with macerated berries, pound cake cut into small-ish squares, whipped Ricotta cheese, fresh whipped cream, and both salted and smoked honey.
I allowed guests to create their own ‘party-in-your-mouth’ masterpieces by experimenting with the variety of textures and flavors.
A sharp and trusty paring knife is practically indispensable. Imported. Click images for pricing.
Boozy, Macerated Strawberries add both color and spirit to decadent desserts.
Made even more special by adding a splash of a fruited liqueur such as an apricot brandy or my personal favorite, Grand Marnier, maceration is one of the simplest techniques to bring out the flavor and color of slightly underripe strawberries.
Additionally, the berries release their juice during the process which yields the most heavenly, boozy strawberry sauce ever. All you need for macerated strawberries is time, a bit of liquor, and patience.
Dessert for a cookout needn’t be exuberant, only a dessert bar that revolves around Boozy Macerated Strawberries.
I like to cut mine into halves and thirds, but if topping small cheesecakes where the berries should be pretty, you could slice. The larger the berries, the longer it will take for them to release their juice; the more cut surface area, the more time for the liquor and sugar to do their job.
I begin maceration at least thirty minutes and up to three hours before serving. The berries will lose their shape after about four hours but will be that much tastier.
Want a bigger or smaller serving size? Hover over the serving size and move the bar until you get the number of servings you want. Easy.
Ingredients for Boozy Macerated Strawberries
- 1 pound fresh strawberries
- zest of one orange
- juice of one orange, including any pulp
- 1/4 cup Grand Marnier or Apricot Brandy
- 1/4 cup raw sugar
- Hull and slice the strawberries and add them to a large bowl.
- Add in the orange juice, fruited liqueur, sugar, and orange zest. Stir and allow to sit at room temperature, covered, for about 3 hours.
- Serve with French vanilla ice cream, over waffles, with sweetened whipped Ricotta, with a drizzle of salted or smoked honey, or in a bowl with homemade whipped cream.
Please note that the nutrition information provided above is approximate and meant as a guideline only.