Macedonia Di Fragole Al Limone Recipe

Prepare strawberries

Rinse the 600 g strawberries under cold water, hull and quarter any large berries so pieces are roughly 1–2 cm. Place in a large mixing bowl.

Add 30 g granulated sugar, 1 tbsp fresh lemon juice and 1 tsp lemon zest to the bowl. Toss gently to combine so the sugar begins to macerate the fruit. Let sit for 10–15 minutes at room temperature, stirring once or twice.

After maceration, add 1 tbsp amaretto liqueur and the torn mint leaves (reserve a few whole leaves for garnish). Toss gently to coat. Taste and adjust: add another 1/2 tsp lemon juice or 1 tsp sugar if needed.

Place 200 g strawberries (hulled and chopped), 40 g caster sugar, 30 ml water and 1 tbsp lemon juice in a small saucepan.

Bring to a gentle simmer over medium-low heat. Cook, stirring occasionally, for 6–8 minutes until the strawberries have broken down but the compote still has some texture. If you prefer a smoother compote, lightly mash with a spoon or use an immersion blender for a few seconds.

Remove from heat and cool for 10 minutes. The compote will thicken as it cools. Taste and adjust sugar or lemon if needed. Cool completely before assembling (can be made ahead and chilled up to 48 hours).

Combine 25 g caster sugar and 25 ml water in a small saucepan. Heat gently, stirring until the sugar dissolves and the syrup is clear.

Remove from heat and stir in 30 ml amaretto liqueur. Allow to cool to room temperature. This syrup is optional if you prefer a sweeter, boozier finish; alternatively simply use the 1 tbsp amaretto used in the maceration.

Spoon a generous tablespoon of the strawberry compote into the base of each serving bowl or glass (for 6 servings use about 1 tbsp per serving, reserve remaining compote for topping).

Divide the macerated strawberries among 6 bowls (approximately 100 g fresh strawberries per serving). Spoon the cooled compote over or beside the fruit as you prefer (about 1–2 tbsp each).

Place a generous scoop (about 70 ml) of lemon sorbet on top of each portion of strawberries.

If using the amaretto syrup, drizzle about 1 tsp over each serving (adjust to taste). Alternatively, drizzle a little extra amaretto liqueur (about 1/2 tsp) if you prefer a lighter syrup note.

Garnish with a small mint sprig and one thin strip of lemon zest per serving. Serve immediately so the sorbet remains firm against the chilled fruit.