Macerated strawberries with grappa

Macerated strawberries with grappa

By
From
The Natural Cook
Serves
2
Photographer
Laura Edwards

I love the hint of alcohol and soft texture of macerated strawberries. They feel so decadent.

Ingredients

Quantity Ingredient
300g strawberries
2 tablespoons grappa
1 heaped teaspoon rapadura
or 1 heaped teaspoon raw cane sugar

Method

  1. Pull off and discard the green tops of the strawberries. Halve the berries and put them in a bowl with the grappa and sugar. Turn carefully and allow to macerate in the fridge for 30 minutes, so all the juices begin to seep out and the strawberries soften. Turn now and again to re-cover them with the grappa juices. Serve in glasses with cream or crème fraîche.

Variations

  • Eton mess: Leftover macerated strawberries with grappa make a nice boozy version of Eton mess. Whip 50 ml double cream and fold in 2 tablespoons of the strawberries and some crushed meringues, if you have them. Serve in a wine glass. Serves 1.

    Strawberry daiquiri: Blend 100 g macerated strawberries with grappa with a handful of ice and an extra 50 ml grappa. Makes 2.

Storage

  • The macerated strawberries should be eaten immediately.
Tags:
The Natural Cook
Poco
Tom Hunt
sustainability
food cycle
vegetables
seasonal
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