Not everything needs a recipe. Strawberries macerated with a little sugar and torn fresh mint is one of those things that becomes more than its parts without requiring any actual cooking. Thirty minutes of sitting is all it takes. The sugar draws out the juice, the mint infuses it, and you have something that tastes like it took effort. It did not.
You eat them cold from the bowl with whatever collected at the bottom. The mint is more than a garnish here. Chopped and tossed with the berries, it releases its oil into the juice the sugar pulls from the fruit.
Tips for Making Strawberries and Mint
Use fresh mint, not dried
Fresh mint leaves have oils that release when chopped. Dried mint has lost most of those oils and tastes dusty in a raw preparation like this.
Roughly chop the mint. You want pieces large enough to see and taste, not a fine mince that disappears.
Give them the full ten minutes
The sugar needs time to draw juice from the strawberries. Five minutes is not enough. Ten minutes in the fridge produces a small pool of sweet, minty liquid at the bottom of the bowl.
You can leave them longer, up to an hour, if you want softer berries and more juice. Beyond an hour, the strawberries start to lose their shape.
Strawberries and Mint
- Total Time: 5 minutes
- Yield: Serves 2
- Diet: Vegetarian, Gluten-Free
Description
Sweet strawberries and fresh mint combine for a simple, refreshing dessert. Perfect for a hot day!
Ingredients
- Fresh strawberries
- 0.5 - 1 tbsp sugar
- 1-2 sprigs mint
Instructions
- Rinse the strawberries under cool water, trim the tops, discard them, quarter the strawberries, and put them in a bowl.
- Sprinkle sugar on top and toss to evenly distribute.
- Wash the mint thoroughly, pluck the leaves off the stem, roughly chop the mint, and transfer it to the bowl with the strawberries. Toss to distribute evenly.
- Cover with plastic wrap and place in the refrigerator to chill for 10 minutes or until ready to eat.
Notes
- For a sweeter dessert, increase the sugar to 1 tablespoon or more, to taste.
- Muddle a few mint leaves before adding for a more intense mint flavor.
- Store any leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 5 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 15
- Sodium: 1
- Fat: 1
- Unsaturated Fat: 1
- Carbohydrates: 35
- Fiber: 3
- Protein: 1
Frequently Asked Questions
How much sugar should I use?
Half a tablespoon is the starting point. Taste the strawberries first. If they are very sweet on their own, you can use less. If they are tart, use up to a full tablespoon. The sugar is there to draw juice, not to make the berries sweet.
Can I use a different herb?
Yes. Fresh Thai basil, lemon verbena, or tarragon all work with strawberries. Each changes the flavour in a different direction. Mint is the most neutral and widely available option.
Is this a standalone dessert?
It can be. It also works as a topping for yogurt, ice cream, pound cake, or pancakes. The juice at the bottom of the bowl becomes a sauce wherever you put the berries.
