Campari Macerated Strawberries
Fresh strawberries macerated in Campari and sugar — an Italian summer dessert
Ingredients
- 1 lbFresh StrawberriesRipe in-season strawberries, hulled and quarteredSubstitute: Raspberries or stone fruit work well
- 1 tspOrange ZestFreshly gratedSubstitute: Lemon zest acceptable
- 2 ozCampariThe essential bitter-orange componentSubstitute: Aperol for a milder, sweeter version
- 3 tbspCaster SugarFine sugar dissolves into the juicesSubstitute: Honey for a different sweetness profile
Instructions
- Hull and quarter 1 lb of ripe strawberries into a mixing bowl
- Add 3 tbsp caster sugar, 2 oz Campari, and 1 tsp freshly grated orange zest
- Toss gently with a rubber spatula until sugar begins to dissolve
- Cover and refrigerate for 30 minutes to 2 hours, stirring once halfway through, until fruit releases its juices
Serve cold
- Spoon over vanilla gelato, panna cotta, mascarpone, or pound cake; garnish with a mint leaf
Technique Notes
Slice strawberries, toss with sugar and Campari, refrigerate 30 minutes to 2 hours until juices release, serve over vanilla gelato, panna cotta, or mascarpone
Why the Campari Macerated Strawberries Works
A traditional Italian summer preparation that leans on Campari's bitter-orange profile to balance the sweetness of ripe strawberries. The maceration draws out the fruit's juices and bleeds Campari's vivid red through the bowl — an elegant, near-effortless dessert that showcases bitter liqueurs as a culinary ingredient.