Macerated strawberries are one of the simplest and most elegant desserts in Mediterranean cuisine. Orange juice enhances its natural sweetness and vitamin C, while fresh mint and a touch of black pepper (or balsamic vinegar) elevate this preparation to gourmet category.
Mediterranean
Macerated strawberries with orange and mint
Strawberries macerated in fresh orange juice with mint and a pinch of pepper. Ultra light, vegetal and delicious Mediterranean dessert.
- Spain
- Dessert
- Light
- Low fat
- easy
10 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 80 kcal
- Protein 1 g
- Fiber 2.5 g
- Carbohydrates 18 g
- Fat 0.5 g
- Sodium 5 mg
Story behind the dish
Preparation
Macerated strawberries with orange and mint is a preparation from Spain with easy difficulty. Reserve about 10 minutes in total (10 for mise en place and preparation, 0 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 500 g of fresh strawberries.
- Have ready: Juice of 2 oranges.
- Have ready: 1 tablespoon of sugar (or honey).
- Have ready: 10 fresh mint leaves.
- Have ready: Freshly ground black pepper or balsamic vinegar.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Wash and cut the strawberries in half or quarters depending on size.
Wash and cut the strawberries in half or quarters depending on size. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Mix with orange juice
Mix with the orange juice, sugar and zest. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Let it marinate in the refrigerator for at least 30 minutes (2 hours is better)
Let it marinate in the refrigerator for at least 30 minutes (2 hours is better). Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Just before serving
Just before serving, add the mint cut into chiffonade. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Add a touch of black pepper or a few drops of balsamic
Add a touch of black pepper or a few drops of balsamic. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Serve in chilled glasses with a whole mint leaf.
Serve in chilled glasses with a whole mint leaf. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- Marinate with enough time in advance for the marinade to penetrate, but not too much if it contains lemon or vinegar.
- Let cool completely before cutting or unmolding; the structure settles with rest.
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