Cardamom and Tea

Macerated Strawberries

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These macerated strawberries are made with just 2 real ingredients (strawberries and sugar). And they come together in just 2 steps with no cooking. And that’s as it should be! Maceration simply means allowing the sugar to draw a bit of moisture out of the berries while softening them slightly and concentrating their flavor. And by keeping our ingredients simple, we’re allowing the strawberry flavor to really shine.

Speaking of keeping it simple, here’s everything you need to know about why this recipe is the best:

  • I include instructions for both fresh and frozen berries. Most recipes don’t treat frozen berries properly, but this recipe uses a method that works much better than any other I’ve found.
  • There’s a quick option and a next-day option, depending on how much time you have (and there’s a shortcut for you, whether you’re using fresh or frozen).
  • I’ve got lots of serving ideas (everything from oatmeal to strawberry lemonade).

If you’re ready to hit the ground running, jump to the recipe. Or read on for a little more info on my fresh vs. frozen macerated strawberry methods.

macerated strawberries
macerated strawberries

Fresh vs. Frozen Strawberries

Most recipes will tell you that the biggest problem with using frozen strawberries is that they give off too much moisture. This is simply not true.

High-quality frozen strawberries have the same moisture content as fresh. As long as you thaw them slowly, they will not turn to mush and give off too much liquid. Instead, when tossed with sugar, they will give off a very similar amount of liquid as fresh.

In fact, we want them to give off a decent amount of liquid. As long as we’re adding enough sugar, that liquid will become syrupy rather than watery. And honestly, the syrup is the best part.

So anyway, this is just my plea to please please not discard the liquid from your frozen berries. Just be sure to add enough sugar and follow the recipe below, and they’ll turn out as good as fresh. Feel free to check out the video if you need to see it with your own eyes. I’ve included a quick little time lapse.

macerated strawberries
macerated strawberries

How to use macerated strawberries:

You can use macerated strawberries with the berries + juice together, with just the berries, or just the juices. It depends on what you want to use them for!

I’ve broken things down into these 3 categories, with lots of ideas for putting them to use:

1. Strawberries + their juices:

  • Atop and blended into strawberry oatmeal*
  • On yogurt with chopped nuts or granola
  • Over strawberry shortcakes
  • Instead of maple syrup on pancakes/waffles/crêpes/etc.

2. Just the strawberries (drained):

  • On a custard fruit tart
  • Spooned over cheesecake slices
  • Folded into homemade ice cream before freezing

3. Just the juices:

  • As a light simple syrup for a not-too-sweet cocktail or with soda water
  • In sweet tea (er, not-too-sweet tea, I suppose!)
  • To sweeten pink lemonade (but be sure to add a little extra sugar and pink food coloring if you want a more classic version).

* Just a quick note that this strawberry oatmeal recipe I linked to uses a half recipe of these macerated berries. So if you make the macerated berries on this page, you’ll only need half of them for that recipe.

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Macerated Strawberries (2 ingredients)

macerated strawberries
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Ingredients

  • 16 oz [455g] strawberries*
  • 2 1/2 Tbsp [30g] sugar**
  • Salt (optional)

Instructions

  1. Hull and slice the strawberries. Sprinkle with sugar (and a pinch of salt, if using). Fold together to combine.
  2. Place in the refrigerator for at least 30 minutes, up to 4 days.***

Notes

* For frozen strawberries: Use 3 1/3 cups [400g] hulled frozen berries with the same amount of sugar. Follow the same instructions, leaving them in the fridge to thaw and macerate overnight. Frozen ones will only last 24 hours in the fridge.

For a frozen berry shortcut: Combine the frozen berries and sugar as above, but then microwave for about 30 seconds at a time, just until they start to thaw slightly (but before they start to get warm). Stir together and leave on the counter for about 20 minutes to thaw the rest of the way. Use or move to the fridge.

** If you need to limit your sugar intake, feel free to use less than this. Using less means the berries will not keep as long in the fridge, will not taste as sweet, and will not give off as much liquid. If you prefer unrefined sugar, you can use 1 1/2 Tbsp maple syrup or honey.

*** Discard if they start to look off or smell like alcohol.

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Sumac Salad

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Think of this sumac salad as a simpler version of a classic fattoush (minus the pita chips and lettuce). It’s so much easier to whip together, and it goes great with your favorite protein + a side of rice. I often serve this with lula kebabs and rice with vermicelli.

I’ve got a few notes on what to do with leftovers and where to find sumac. But if you’re all set, jump to the recipe!

sumac salad
sumac salad

A few notes on sumac

Where to find it:

These days, you might actually find sumac in your usual grocery store (in the international aisle or spice section).

If you can’t find it, you can order it online or find it at a Middle Eastern market.

My number 1 sumac tip:

The biggest mistake people make when cooking with sumac is not using enough of it.

Some recipes treat it as if it’s super powerful, almost like black pepper. But sumac is subtle, tangy, and berry-like. You can add a lot of it to a dish without totally overpowering it. This recipe uses 1 1/2 tablespoons, but use as much as you’d like (just taste and adjust). But please be sure to use enough—we need a dousing, not just a dainty sprinkling.

sumac salad
sumac salad

How to store leftover sumac salad

Salads with lettuce don’t keep well, but this one doesn’t have anything at risk of wilting. Here are a few tips for storing it:

  • Making sumac salad for guests: I recommend dressing it at the last minute if you’re making this for guests. But you can prep the ingredients and dressing the day before and stash them in the fridge.
  • A note on storing onions: When prepping ingredients ahead of time, be sure to store the raw, undressed onions in a separate container from the other vegetables, ideally in a glass container (plastic will absorb the onion flavor). When storing onions in the fridge, I like to add a layer of parchment paper between the container and the lid to protect the lid from absorbing anything.
  • Storing dressed leftovers: Place any leftovers in a glass container (again, I use a parchment layer between the container and the lid). Leftovers will keep for 2-3 days in the refrigerator.
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Sumac Salad

sumac salad
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Ingredients

  • 1 English or 2 Persian cucumbers, sliced in half-moons
  • 1 pint [300 g] cherry tomatoes, sliced in half
  • 1/2 small red onion*, sliced thinly
  • 1 small bunch parsley, stemmed and chopped
  • 2 Tbsp extra virgin olive oil
  • 2 Tbsp lemon juice
  • 1 1/2 Tbsp sumac
  • 2 tsp dried mint (optional)
  • 1 big pinch salt
  • 1 pinch sugar (optional)

Instructions

  1. Place the cucumbers, tomatoes, red onion, and parsley in a medium mixing bowl.
  2. Combine the olive oil, lemon juice, sumac, dried mint (if using), salt, and sugar (if using) in a jar or small bowl. Whisk or shake together. Drizzle over the vegetables and toss together.

Notes

* Or you can use 1 large shallot or 1 small bunch green onions

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