This recipe is a simple take on macerated strawberries that can be eaten plain and delicious, or dressed up a little for a special occasion. Sliced fresh strawberries are soaked in a strawberry and orange sauce, perfect for summer.
Ingredients (serves 4)
- 400g strawberries, washed and hulled
- 1 heaped dessertspoon of caster sugar
- 25ml freshly-squeezed orange juice (about ½ a small orange)
- Orange zest to garnish (optional)
- Take 70g of the strawberries – ideally any that are bashed or a little over-ripe – and stick them in a blender with the sugar and the orange juice, blending until smooth. If you don’t have a blender just push the strawberries through a sieve and mix in sugar and juice.
- Slice the remaining 330g of strawberries thickly, or halve small ones, place in a dish, and pour over the sauce, mixing well.
- Cover and chill in the fridge for at least 1 hour, and up to 24 hours.
- Serve with orange zest on top, if using.
Thrifty meal tips
- This is a great way to use up less than perfect strawberries that are about to become over-ripe.
- If the strawberries are very ripe and sweet, use less sugar or omit entirely.
- It’s also a good way to use up under-ripe strawberries – just add a bit more sugar to balance the sweetness.
- If you don’t have fresh orange, use any orange juice from a carton.
- To make this dish go further, serve with shortbread or other biscuits.
- You can also serve the saucy strawberries over sponge cake, a sponge flan base, or in sweet pastry tartlets.
Special occasion ideas
- Replace the orange juice with an orangey liqueur like Cointreau or Grand Marnier.
- Also works with lemony flavours such as Limoncello or home made citrus flavour vodka.
- Put the sauce through a sieve to remove any seeds, for a prettier appearance.
- Nice served in glass dishes with a cream float on top, and a strawberry slice instead of the orange zest.