Recipe: Macerated Georgia Strawberries with Lemon Diplomat

Macerated Georgia Strawberries with Lemon Diplomat

Recipe by Chef Matthew Ridgway of Gypsy Kitchen – Atlanta
Demonstrated at
Ponce City Farmers Market on April 25, 2017 / East Atlanta Village Farmers Market on May 18, 2017


Macerated Strawberries

  • 3 cups Watsonia Farms Strawberries
  • 1/4 cup granulated sugar
  • 3 tablespoons St. Germaine
  • 1 tablespoon chopped fresh herbs such as Thai basil
  • Zest of 2 lemons
  • Juice of 1 lemon

Whipped Cream

  • 4 cups heavy whipping cream
  • 1/4 cup powered sugar
  • 1 tablespoon vanilla

Lemon Curd

  • 1 3/4 cups granulated sugar
  • 1 1/2 cups egg yolks
  • 1 cup fresh lemon juice
  • 1 teaspoon salt
  • 6 ounces butter, cold, cubed
  • Zest of 2 lemons


Macerated Strawberries
In a large non-reactive bowl, combine strawberries, sugar, St. Germaine, chipped herbs, lemon zest and lemon juice. Let strawberries sit for one hour. If not using right away, refrigerate.

Whipped Cream
In a large metal bowl, use a hand mixer to begins slowly whipping cream. Add powered sugar, one tablespoon at a time, until the sugar dissolves. Add vanilla. Increase speed of mixer and whip until cream forms soft peaks.

Lemon Curd
In a large glass or metal bowl, whisk together sugar, egg yolks, lemon juice and salt until sugar dissolves. Heat 2 inches of water in a large saucepan until it begins to simmer. Have a bowl of ice water nearby. Put bowl of egg yolks over simmering water, forming a double boiler. Using a rubber spatula that can withstand high temperatures, use a figure eight motion and stir the curd as it slowly begins to thicken. When curd has reached the desired consistency, remove from heat and place i over the bowl of ice water. Stir in figure-eight motions until the curd has cooled. May be made up to 1 week ahead, or frozen and thawed before use.



Community Farmers Markets