Every strawberry season, I always make macerated strawberries in Ouzo. Macerated strawberries are one method more than they are a recipe. It is one of the simplest techniques to bring out the taste and color of slightly under-ripe strawberries. I just prefer a splash of ouzo, just to get a hint of the anise taste.
You can use whatever liquor you want. If you want your strawberries boozy, just add some more liquor. If you‘re not a fan of Ouzo and you If you prefer to make some macerated strawberries with vanilla flavour just add some of your homemade vanilla extract.
All you need for macerated strawberries is time, sugar, a little alcohol and patience.
What is Macerated Strawberries?
If there’s one technique you need to learn for delicious desserts, it’s how to macerate strawberries.
A splash of sugar draws moisture out of the fruit, causing the berries to release their own juice during the process resulting in the most heavenly strawberry sauce ever.
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.
The berries will lose their shape after about four hours but will be that much tastier. But the best results require more time, anywhere from 1 hour to overnight.
Alcohols with higher percentages will help preserve your fruits and berries from spoiling.
You can store macerated fresh strawberries in an airtight container up to 5 days in the refrigerator. Dried fruit maceration can be stored for up to a few weeks when stored in an airtight container in the refrigerator.
How to make Macerated Strawberries in Ouzo
- Rinse the strawberries and pick the top stems off.
- Cut the strawberries in half and place them in an airtight container.
- Then add sugar and Ouzo. Put the lid on and shake so that the strawberries are covered in alcohol and sugar.
- Place the container in the refrigerator for at least 1 hour, preferably overnight.
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