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Macerated Strawberries

Use this to finish off our Almond Biscuits with Sweetened Ricotta. The strawberries are also delicious served over ice cream or yogurt.

  • Yield: Makes 2 cups

Source: Martha Stewart Living, June 2005


  • 1 pound strawberries, hulled (halved or quartered if large)
  • 2 tablespoons sugar


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

Cook's Notes

Macerated strawberries can be refrigerated, covered, up to 1 day.

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