Adapted from “Cake Love,” by Warren Brown
Ingredients
2 1/2 pints fresh or frozen strawberries or blueberries
1/2 cup extra-fine granulated sugar
Directions
Wash the berries in a colander and let them drain. If using strawberries, remove the leafy tops from the berries and quarter them with a paring knife.
Combine the berries and sugar in a large bowl and toss well with a rubber spatula for about 30 seconds, or until the berries are thoroughly coated with the sugar.
Refrigerate the berries for 4 to 12 hours — the longer the better. Strain the liquid and reserve for another use (it tastes terrific in fresh- squeezed lemonade).
Use the berries right away, or transfer to an airtight container. Label, date and store in the refrigerator for up to 5 days.
