Go to the Recipe: Macerated Strawberries
They should hold for 2-4 days out of the liquid in a covered container.
can you macerate the strawberries, strain and keep covered in the fridge in advance for a couple days??
7 year old post so maybe you won’t see this. But does sodium citrate work better than apple cider vinegar as a substitute? Having a hard time finding citric or malic acid during the lockdown.
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Any creative uses for the infusion syrup?
I didn't have malic acid, and was running low on lemons, so decided to replace it with raw apple cider vinegar. I can't compare it to what it would have been like with the malic acid, but I can say that it tastes excellent. My strawberries held together a bit more though -- perhaps because my vinegar is less acidic than pure acid.
Yes, you could sup citric acid in its place. Both acids should be readily available at any health supplement stores. Citric acid is also commonly available at many supermarkets.
can you use anything instead of malic
acid?
Thank you for your good advice Chris
Yes, that should work.
Hi GeeksCan you use the syrup,( after infusion ) you filtered to make compressed strawberries ?I am asking because I do not have a centrifuge machine to make a broth and i need to do a big yield of broth and can't rely in long traditional strawberry juice method .If yes ,I am thinking of adding flavoring like ( Strawberry Heat Stable Concentrate from http://msk-ingredients.com/str... before using this juice for compressed strawberry.Would it work ?Many thanks
could you use this method for macerating whole berries?
Would it be okay to use lemon juice concentrate instead of malic acid?
Malic acid just has a different taste than citric that we prefer. Citric acid doesn't create the same mouth-watering fresh feel as malic acid. Tartaric acid (found in grapes) is another good choice. But at the end of the day, use what you have on hand, the real point is to use acidity to balance the sweetness of the berries.
yeah what is the other choice for the acid
- originally posted by Talal Zahid
Would citric acid be an ok substitute?Why should I use malic acid instead of citric acid?I've read that malic acid is 78 to 83 percent as tart as citric acid with some quick research and I already posses citric acid for fermentation. I'm just hoping to avoid another purchase.Thank you
