We’ve been buying gelato when it’s on sale. It’s hard to resist the siren song of a tasty bargain, isn’t it?
Plant City (Florida) strawberries are in season, and the fragrant berries have also been on sale at Publix. I bought one package of ripe strawberries, and thought about macerating them with some sugar and putting them over the strawberry gelato.
Macerating is the same method as marinating, in which you soak food in flavored liquid. Generally speaking, macerating refers to soaking fruit this way and marinating refers to soaking meat or vegetables.
Sometimes I’ll macerate berries with sugar, a bit of salt, and a liqueur such as Grand Marnier or wine. Not having either handy, I just let the sugar break down the strawberries for the fastest sauce ever.
Strawberry Gelato with Sugared Strawberries
Himalayan pink salt
Rinse, hull, and slice strawberries. Add 1 T sugar, or more if your strawberries aren’t quite ripe. Add a pinch of salt to balance the sweetness, and let sit at room temperature for one hour, stirring occasionally.
Place several small scoops of strawberry gelato in a pretty dish. Top with sugared strawberries. Drizzle with balsamic glaze. Sprinkle a pinch of Himalayan pink salt on top.
The Himalayan pink salt I have has large crystals, which give a nice salty crunch when you eat this. It contrasts well with the cold gelato, sweet strawberries, and tangy balsamic glaze.
Ice cream or gelato are perfect on their own, but it doesn’t hurt to dress them up, does it?