Techniques

Macerate

To soak foods in liquid so that they will be infused with the liquid's flavor. The term macerate usually refers to fruit and the macerating liquid is most often an alcohol (liqueur, wine, brandy) but can be a simple sugar syrup. The process also softens the fruit and draws out the natural juices.

The term can also refer to fruits that have been sprinkled with sugar to intensify the natural flavors by drawing out the juices.