American · Dessert
Macerated Strawberries with Mint
Ripe strawberries are tossed with sugar and a touch of lemon juice and left to sit until they release their own ruby-red syrup, then finished with sliced mint and a whisper of unsweetened whipped cream. It's the simplest possible way to let peak-season berries shine, with almost no cooking and barely any effort.
$1
10 minsPrep
0 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
101Calories
1gProtein
2.8gFat
19.6gCarbs
15.6gSugar
2.7gFiber
4mgSodium
7mgChol
1.5gSat Fat
219mgPotassium
28mgCalcium
0.6mgIron
0mcgVitamin B12
78.7mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Fresh Mint Iced Tea
local
Moscato d'Asti
international
vegetarian
gluten-free
sweet-spot
all-time-classics
Instructions
1
Hull the strawberries and halve or quarter them depending on size, then place in a mixing bowl.
2
Sprinkle the sugar and lemon juice over the strawberries and toss gently to coat.
3
Let the strawberries sit at room temperature for 20-30 minutes, stirring once or twice, until they release their juices and form a light syrup.
4
Stir in the sliced mint just before serving so it stays bright and doesn't bruise or discolor.
5
Divide the macerated strawberries and their syrup between two bowls.
6
Top each bowl with a small drizzle of lightly whipped cream and a whole mint leaf, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 260g260g Strawberry, hulled and halved
- 18g18g Sugar White
- 8g8g Lemon Juice
- 4g4g Mint, thinly sliced, plus whole leaves to garnish, 1
- 10g10g Heavy Cream, lightly whipped, unsweetened, 1
