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In this fruit salad, sugar, lime, and gin soften and preserve berries while extracting their natural juices to become a syrupy sauce.

Cheryl Slocum
Recipe by Cooking Light June 2015

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Credit: Jennifer Causey; Styling: Lindsey Lower

Recipe Summary

hands-on:
10 mins
total:
30 mins
Yield:
Serves 4 (serving size: about 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Hull and slice strawberries, if using; place in a medium bowl.

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  • Slicing bigger berries speeds up ­maceration--liquids will release faster.

  • Add remaining ingredients, stirring gently to combine. Let stand for 20 minutes or until mixture is syrupy, gently stirring occasionally. Sugar, lime, and gin soften and preserve the berries while extracting their natural juices to become a syrupy sauce.

  • If desired, refrigerate and continue to macerate for up to 4 hours. Delicate raspberries and strawberries can oversoften, so macerate them only a few hours. Thick-skinned berries like blueberries can go overnight.

Nutrition Facts

120 calories; fat 0.5g; mono fat 0.1g; poly fat 0.3g; protein 1g; carbohydrates 26g; fiber 4g; iron 1mg; sodium 3mg; calcium 33mg.
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