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Title: Macerated Strawberries
Categories: Breakfast, Desserts
Yield: 4 Servings

1 lb Fresh strawberries (450 g);
- hulled & sliced
3 tb Granulated sugar (38 g)
1 ts Vanilla extract or vanilla
- bean paste (5 ml)
1 ts Fresh lemon juice (5 ml)
1/2 ts Lemon zest (1 g) (optional)
1 pn Fine sea salt (<1 g)

Preparation time: 10 minutes
Cooking time: 40 minutes

These beautifully simple macerated strawberries might just be the
best way to use your farm-fresh berries this summer. Sweet and
syrupy, they're a perfect addition to the breakfast OR dessert table.

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.

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.

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.

Gently toss until the strawberries are evenly coated. Try not to mash
them.

Let the strawberries sit at room temperature for 20 to 60 minutes,
stirring once or twice. As they rest, they will release their juices
and become glossy and syrupy.

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.

Recipe by Jessica Hylton

Recipe FROM: <https://jessicainthekitchen.com/macerated-strawberries/>

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