I should probably call this post “How to Make Macerated Balsamic Strawberries,” but I’m not a fan of the word macerated Yeah, because I’m just that mature.I’m posting these to go with the Eton Mess I posted yesterday, but I’m a huge fan of balsamic strawberries anyway, whether I’m eating them alone, on top of a Pavlova (which is, let’s be honest, just a tidier version of Eton Mess), in a strawberry shortcake, or my favorite way: on top of vanilla ice cream.
In the picture, you can see I am starting with frozen strawberries. Now naturally, you can use either frozen or fresh it’s whatever you have or whichever you want, really.To macerate strawberries, you simply sprinkle a little bit of sugar over the berries and let them sit awhile until their juices start to get friendly with the rest of the strawberries. Adding balsamic vinegar, though not crucial, is a nice way to add a depth of flavor and tang. It’s very Italian to pour very good, syruppy balsamic vinegar over fresh strawberries. But I’m only part Italian. And I can only afford cheap balsamic vinegar. I’m also English and German, and very much
American, so in the sugar goes to my recipe!
- Balsamic Strawberries
- 1 Pound strawberries, sliced into 1/4 inch pieces
- 1-2Tablespoons granulated sugar
- 1 Teaspoon good quality balsamic vinegar
In a medium bowl, stir strawberries with granulated sugar and balsamic vinegar.Let sit for about an hour, or until the strawberries and juices get friendly.Mash with a fork, if desired.