Macerated berries on waffles? You won’t be able to resist.
Next time you have more strawberries, blackberries or raspberries than you know what to do with, follow this simple step: Sprinkle sugar on them, toss them to coat, and let them sit for 30 minutes to overnight.
The process of adding sugar (or in some cases, a splash of liqueur for additional flavor) to fruit and letting it steep over time is known as maceration. In addition to enhancing their natural sweetness, macerating amplifies berries’ natural flavor. Fruit will soften as it macerates, and generate a thin syrup that’s saturated with berry flavor. Expect the end product to possess the brightness of fruit fruit with a texture that’s reminiscent of a compote.
Arguably the best part of macerating berries is the syrup that’s left behind.
Because sugar is a natural preservative, macerating is a great method for extending the life of berries that are less than perfect in appearance or just past their prime. Fruit prepared this way can last for up to three or four days covered in the fridge.
Just about any type of berry works here, from strawberries and raspberries to blueberries and marionberries. Here are just a few of our favorite ways to put macerated berries to good use.
- Strain out the syrup, add club soda, and enjoy a refreshing homemade soda.
- Spoon it over plain yogurt or ice cream.
- Stir it into oatmeal for breakfast.
- Serve it alongside whipped cream for a simple dessert.
- Use it as a juicy topping on store-bought or homemade pound cake.
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[…] Macerate means to add sugar to fruit and let it steep, or sit for some time. This process enhances the fruit’s natural sweetness and, when macerating berries, results in tender berries with lots of juicy syrup. […]
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[…] Macerating berries in sugar naturally softens them and draws out their juices, creating a rich, full-flavored syrup. It’s incredibly easy to do: just toss the berries with sugar and let them sit for 30-45 minutes, stirring a few times. […]
[…] start to release its natural flavor creating its own syrup, if you will. This process is called macerating. In this recipe, I even had some fresh basil and I added that to the berries for an extra pop of […]