Macerate example sentences

"Macerate" Example Sentences

1. The alchemist chose to macerate the herbs in alcohol to extract their essence.
2. The winemaker prefers to macerate the grape skins for several weeks for optimum flavor development.
3. The beer aged for months macerating the hops to bring out the bitter taste.
4. I will macerate the garlic cloves for an hour to bring out the flavor before adding them to the sauce.
5. The grapes were gently macerated to release their juices before pressing into wine.
6. The leaves were left to macerate in the water for several hours.
7. The spices were macerated for days to create the flavorful mixture.
8. The coffee beans were macerated to break apart the cells and release the oils.
9. The fruit was macerated into a thick pulp before straining.
10. The lemongrass was macerated and steeped in hot water for tea.
11. The tomatoes were left to macerate on the counter to intensify their flavor.
12. The bitter herbs were macerated to help break down the cellulose and increase absorption.
13. The jalapeños were macerated until a smooth sauce formed.
14. The meat was allowed to macerate in the marinade overnight for optimum flavor.
15. We macerated the raspberries to make a sauce for topping the cheesecake.
16. The fresh chili peppers were macerated to create a spicy salsa.
17. The winemaker spent hours macerating the skins by hand to ensure an even extraction of flavors and color.
18. The soy beans were soaked and then macerated to make the tofu.
19. Be sure the cherries have macerated long enough before adding the sugar.
20. The juice from the macerated fruit was squeezed through a strainer to collect.
21. The collagen fibers in the meat macerated over time, making it tender.
22. The ripe figs were gently macerated to release their juices before baking into pudding.
23. With a mortar and pestle, the chemist meticulously macerated the dried herbs for the remedy.
24. The flesh of the fruit macerated until mushy to create the smooth purée.
25. She macerated all the berries and mixed them with yogurt to create a healthy snack for her toddler.
26. The cook macerated the onions in water for several hours to mellow the flavor.
27. The jalapeños were slowly macerated over the course of a week to create a mild hot sauce.
28. The scientist macerated thin slices of rat brains overnight in saline solution for analysis.
29. The steak was left to macerate in the wine and garlic marinade overnight in the fridge.
30. The mortar and pestle were used to macerate the fresh ginger root to release its natural juices.
31. The ripe bananas were macerated to create a thick, creamy paste for baking.
32. The fresh produce was gently macerated to softly break down the cell walls.
33. The apothecary would macerate herbs and plant roots for days to extract the necessary essences.
34. The onion slices were slowly macerated in vinegar to create a sweet, tangy relish.
35. The cook left the produce to macerate to soften their textures before cooking.
36. The prunes were slowly macerated to create a spreadable jam.
37. The ripe avocados were macerated into a thick sauce.
38. The mashed fruit macerated overnight to release the maximum amount of juice.
39. The thirsty sponge macerated in the water for hours.
40. The scientist would macerate tissue samples for days before observing cell behavior.
41. I left the chilies to macerate in the vinegar for a week before straining.
42. The tender asparagus tips were gently macerated before adding to the soup.
43. The cashews were slowly macerated until creamy to make a rich nut butter.
44. The ripe strawberries were macerated until juice poured from them easily.
45. The homemade jam recipe required the berries to macerate overnight.
46. The cook macerated the fruit until soft before adding sugar and pectin for jelly.
47. The fresh herbs were meticulously macerated with a mortar and pestle to release their essential oils.
48. The tender leaves were slowly macerated into a pulpy mush.
49. The minced meat is left to macerate in spices and stock to create flavorful fillings.
50. The shredded coconut macerated in the cream until soft and tender.
51. The tomatoes were left to macerate until bursts of juice dripped from them.
52. The garlic cloves were macerated until a smooth paste formed.
53. The herbalist would let fresh harvested plants macerate for weeks in oil to create potent remedies.
54. The olives were macerated until soft and spreadable.
55. The herbs were macerated to extract their medicinal properties.
56. The spa treatment recommends macerating the feet in a mineral bath for maximum softening of calluses.
57. The cheesecloth was used to strain the macerated fruit from any excess juice.
58. The mushrooms were slowly macerated in the teriyaki sauce until soft enough to absorb all of the flavor.
59. The pharmacy would macerate dried plant materials in solvents to make raw extracts for medications.
60. The apricots were gently macerated into a thick sauce.

Common Phases

1. Left to macerate
The fruit was left to macerate overnight to intensify the flavor.
2. Macerated until soft/smooth
The tomatoes were macerated until soft and smooth before adding to the sauce.
3. Macerate in liquid
The tea bags were left to macerate in hot water to infuse the flavor.
4. Macerate overnight
The meat was marinated by macerating it overnight in the sauce.
5. Gently macerate
The berries were gently macerated to keep some of their texture.
6. Macerate by hand
The grapeskins were macerated by hand to extract the maximum color and flavor.
7. Slowly macerate
The dried fruit was slowly macerated to fully rehydrate it.
8. Macerate in a mortar and pestle
The spices were meticulously macerated in a mortar and pestle.
9. Macerate for hours
The herbs were macerated for hours to fully extract their flavor.
10. Macerate until juicy
The strawberries were macerated until juicy before using in the smoothie.