Italian Strawberries with Sugar and Lemon are a dessert staple in my family! You just need three ingredients and 10 minutes to throw this together. So delicious and popular with kids! Vegan too!
Hello, Lovelies! I’m back after spending Mom’s Weekend with my daughter in college and enjoying a bit of a Spring break.
I’m making it up to you with food-porn photos and a simple, three-ingredient recipe that’ll knock your socks off. I give you Italian strawberries with sugar and lemon.
Have you heard of this dish before? It’s common in Naples, but I’ve read it originated in Rome. Who knows?
I don’t want to make you feel bad, but I’ve been enjoying these dessert strawberries my entire life, thanks to Mom. And, my kids go nuts for them!
Whenever Mom (their Nonna) says, “Do you want me to fix the strawberries?” their answer is always, “Yes!!”
Because one of life’s greatest pleasures is having your Nonna fawn over you, cut up your fruit, stir in sugar and lemon, and toss it all together until an irresistible strawberry syrup coats each berry. What’s not to love?
Excuse me. I need to go to the ladies’ room.
OK, I’m back.
For most of my life, I assumed everyone else ate strawberries prepared this way. I almost didn’t post about it, because I thought maybe the recipe is too simple or common. I mean…three ingredients…strawberries, sugar and lemon.
But then I realized I’ve never seen these strawberries anywhere in America, outside of our family gatherings. Hmmm.
So I googled it. I didn’t come up with anything quite the same in English. The closest thing would be “macerated strawberries,” which involves adding sugar to the berries and letting them sit until juicy. Those can get soft, though.
Mom’s Italian strawberries with sugar and lemon (fragole con zucchero e limone) are nice and firm. More like a strawberry salad. And that sweet syrup with a lemony tang just begs to be slurped from the bottom of your bowl.
We enjoy this dish on Easter and at Sunday dinners throughout strawberry season. You can serve it as a stand-alone, lighter dessert or as a topping for:
Promise me you’ll try these strawberries. Enjoy!
(Recipe Source: My Mom, who doesn’t use a measuring cup but grabs a regular tablespoon from the drawer)
- 1 pound fresh strawberries
- 1/4 cup sugar (plus more if needed)
- juice of 1/2 a large lemon
- Rinse your strawberries. Cut out and discard the green stems.
- Dry your strawberries by placing them on paper towels and patting them dry with another paper towel.
- Quarter your strawberries (cut them in half, then in half again.) They can sit in a bowl for up to an hour before you prepare them with the sugar and lemon.
- Add your sugar and lemon to your strawberries. Stir to combine. Taste to see if any extra sugar is needed. (It will depend on the ripeness of your strawberries.)
- Serve immediately and store leftovers in the refrigerator for 1-2 days. The leftover berries will soften as time goes by.