Heidi's Macerated Berries with Balsamic Two Ways

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In honor of late spring berries and Heidi's post from the Greenmarket today, here are two recipes for mascerated strawberries that employ balsamic vinegar to different effects.

The first offers a pungency that cuts nicely through ice cream’s sweet cream. The second has a similar effect but does the job a little more cloyingly with the addition of honey. Both would be well-served by some chopped mint or basil and ice cream, of course.

Macerated Berries with Balsamic Vinegar

1 quart strawberries, washed and sliced
Sugar
Balsamic vinegar
Chopped mint or basil, if desired

Sprinkle berries with a sufficient amount of balsamic vinegar and sugar. Let stand for 20 minutes or more. Stir in herbs and serve atop vanilla ice cream.

Macerated Berries with Reduced Balsamic Vinegar

1 quart strawberries, washed and sliced
1/3 - 1/2 cup balsamic vinegar
1/2 - 1 tablespoon honey
Chopped mint or basil, if desired

Simmer vinegar over medium-low heat until reduced by half. At this point it should be thickened a bit and a little sticky. Remove from heat and stir in honey. Pour over berries and let sit for approximately 10 minutes. Stir in herbs and serve atop vanilla ice cream.

Per serving, based on 2 servings. (% daily value)
Calories
265
Fat
1.8 g (2.8%)
Saturated
0.1 g (0.3%)
Carbs
62.2 g (20.7%)
Fiber
12.2 g (48.7%)
Sugars
44.1 g
Protein
4.4 g (8.7%)
Sodium
18.6 mg (0.8%)

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Sara Kate is the founding editor of The Kitchn. She co-founded the site in 2005 and has since written three cookbooks. She is most recently the co-author of The Kitchn Cookbook, to be published in October 2014 by Clarkson Potter.