Macerated Strawberries Food

MACERATED STRAWBERRIES

Steps:

• Wash, then hull strawberries. Don't use strawberries that are "bad" -- overripe, underripe, moldy, squashed, resemble Richard Nixon -- if there's a white crown on a strawberry, don't use it.
• Set aside 6-8 strawberries, and roughly chop the rest of them. Irregular shapes are good.
• Take the 6-8 strawberries that were set aside, chop 'em too, then mash them with a fork so you've got a rough strawberry puree.
• Mix the chopped strawberries and the mashed strawberries in a bowl, trying to coat the whole pieces as much as possible.
• Add the honey, then the Grand Marnier, to the bowl. Stir gently until it's all coated.
• Refrigerate at least two hours, then serve over whatever pleases you.
• Note: If you don't want to use liqueur, you can substitute lemon juice and a teaspoon or two of lemon zest.

MACERATED STRAWBERRIES

Steps:

• In a bowl combine all ingredients. Let stand in refrigerator for 2 hours.

MACERATED STRAWBERRIES

Steps:

• Toss the strawberries in the simple syrup and let them sit at room temperature for 30 minutes.

MACERATED STRAWBERRIES

Steps:

• Stir together strawberries and sugar in a medium bowl. Let stand at room temperature until juices are released, at least 30 minutes.

MACERATED STRAWBERRIES

Steps:

• Hull strawberries, cut in half, and place in a bowl. Add sugar and liqueur and mix until well combined. Refrigerate until strawberries are very soft and juicy, stirring occasionally with a fork, about 4 hours.

ZESTY STRAWBERRIES WITH COINTREAU

Steps:

• Tip the strawberries into a large bowl. Splash over the Cointreau, add the orange zest and sift in the icing sugar, then give everything a really good mix. Cover, then leave for 1 hr or more for the juices to become syrupy and the strawberries to soak up some of the alcohol.
• To serve, scatter the mint leaves over the strawberries and give them one more good stir, then spoon into individual glass dishes.