If you’ve never macerated before, it’s time you learn how.
People have been doing it for centuries, always with a happy ending.
Blueberries like to be macerated.
Tipsy, macerated berries are happy berries. They beg for amaretto.
Give them an adult spa day–soak them in liqueur overnight for full infusion. Macerating them preserves them and releases their juice, leaving you will a succulent syrup.
Add them to club soda for a refreshing drink. They are also delicious over Greek yogurt, cheesecake, pancakes, ice cream, or in crepes. Or you could put them in a Tipsy Blueberry Milkshake.
- 1 cup amaretto
- ⅔ cup water
- ½ cup turbinado or powdered sugar
- 4 cups of blueberries
- 1 cinnamon stick
- zest and juice of one lemon, give or take
- Rinse the blueberries. Let drain until dry.
- Add the amaretto, water, sugar, cinnamon stick, and lemon to a small saucepan and heat over medium heat until the sugar dissolves.
- Fill a lidded glass vessel with the blueberries. Pour the amaretto syrup over the blueberries until they are completely submerged. Cool.
- Place lid on the vessel and store in the refrigerator.
- Let them sit 4 hours to overnight before using.