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If there's one technique you need to learn for delicious desserts, it's how to macerate strawberries!

Maceration is one of the handiest and simplest techniques to bring our the flavor and color of slightly underripe strawberries. Plus, they release enough juice to make the best strawberry sauce ever.

Step 1: What You'll Need

All you need for macerated strawberries is time and sugar. :)

In this case, I used about 1/4 cup of sugar and a 1/2 quart of strawberries and let them sit overnight.

It's best to use at least 2 tablespoons sugar per cup of berries and increase the amount based on the tartness of the berries. Some of mine were pretty tart and I wanted them to be nice and sweet.

You'll also need covered place to store them in the fridge - I always use a glass bowl and plastic wrap.

Step 2: Wash and Cut the Strawberries

Wash the strawberries, cut off the tops and slice them.

I like to cut mine into 1/8-1/4 inch slices, but you can also dice the berries or cut them in halves and thirds. The larger they are, the longer it will take for them to release their juice. More cut surface area = more places for the sugar to do its job!

Step 3: Cover With Sugar and Let It Sit!

The best thing about this part is you really can't go wrong! Keeping the sugar amount between 2 tablespoons and 1/4 cup has never steered me wrong. Just wing it and go by taste!

(I never add liquid to mine, but you can absolutely add in a little wine, vodka or other alcohol for berries with a kick. I've even seen folks add balsalmic vinegar.)

Pour the sugar over and mix it in. You'll see liquid almost immediately.

For best results, cover the berry and sugar mix and pop in the fridge for a couple hours. This will result in softened, bright red and sweet strawberries in a little juice.

I like to leave mine overnight for maximum juice!

Make sure to eat them within a couple days - they can be prone to mold and fermenting if left to long thanks to the super high sugar content. :P

<p>Wwhy does this work only using sugar and will not work with truvia or splenda? Does anyone know? sprinkling Splenda on berries will not create juice. </p>
<p>It's because sugar is naturally hygroscopic - it draws water from it's surroundings. </p>
<p>I've heard of people using it, but have never tried it myself! From what I've read macerating seems to take much longer with artificial sweeteners and you may have to use a little more than you normally would. Maybe try combining the Splenda and strawberries and let them sit in the fridge over night?</p>
Ah! Jessy, spelling error! You said vokda, not vodka! Please, fix this amazing instructable! Make it perfect!
<p>Whoops! Ha. </p><p>Finally fixed it - thanks. My fingers moved faster than my brain. :)</p>
<p>macerating also makes the best coleslaw. Cabbage plus sugar, shake, set a half hour, add mayo, salt, pepper, and celery seeds. Yum!</p>
<p>WOW, what a great opeing picture.</p><p>Great job!</p>
<p>Wow! My mouth is watering just by looking at the photos :-)</p><p>Amazing job Jessy! :D</p>
<p>yum. amazing photos!</p>
Delicious
<p>Oh yes, my favorite way of eating strawberries! So good!! My mother would always add lemon juice to the mix, she says that it helps making the sauce...now I see that the sauce comes out anyways so I will have to let her know :D</p>
Extra reward: eat them with home made Chantilly cream.
<p>My mouth watered so much that I just dropped some... :D</p>
<p>Yum I bet these make the best sundae topping. Like the ones you get at high end ice cream places. :)</p>

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Bio: part of the Instructables Design Studio by day, stitch witch by night. follow me on instagram @makingjiggy to see what i'm working on! ^_^
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