Ingredients
Units
- 1 pound of strawberries (fresh or frozen)
- 1/4 cup sugar
- Flavorings, optional, see Notes below
Instructions
- Wash and hull strawberries, cut them into pieces, and put them in a large bowl if using an immersion blender or the jar if using a blender. If using frozen strawberries see Notes below.
- Sprinkle with sugar and lightly mix to coat.
- Blend everything until completely smooth and no pieces of fruit remain.
- Store in an airtight jar or container in the refrigerator for a week or in the freezer for a month.
Notes
- Organization: read the recipe first and make sure you have ingredients at the right temperatures, equipment needed, and enough workspace. This will make the process so much easier!
- Frozen strawberries: you can use them straight from the freezer. If they have too much ice around them (something that happens when they've been frozen for a long time) thaw them a little just to release some of the icy water, not the juices. The strawberry itself will still be pretty frozen.
- Sweetness: this strawberry puree recipe can be adjusted to your taste by adding as much (within limits of course) or as little sugar as you want. So find your sweet spot.
- No sugar: the truth is that you can make it with just strawberries and maybe a little bit of liquid if needed. The fresh berries will release their natural sweetness as they're blended, especially when in season.
- Other sweeteners: the recipe does work with brown sugar, coconut sugar, and muscovado sugar. The last two don't sweeten as much though, so you may have to adjust the quantities. You can also use maple syrup, agave, corn syrup, honey, or other types of artificial sweeteners like Splenda, stevia, or light sugar.
- Storing: it keeps well for at least a week in the refrigerator, and a month in the freezer, always in an airtight container.
- Ice cube trays: this is a great way of freezing fresh strawberry puree if you want small, individual servings for drinks, strawberry milk, or as a topping for ice cream or sweet whipped cream (on top of a slice of pound cake, cheesecake, or angel food cake for example).
- How to reduce strawberry puree: place it in a saucepan over medium heat. When it starts to heat, lower the heat and stir constantly until some liquid is evaporated and the puree thickens to your liking. Store the strawberry reduction in the fridge in an airtight container or in the freezer.
- Smooth puree: use a fine mesh strainer to catch the bits of seeds. You'll have to be patient as they will have disintegrated in the blender.
- Flavor variations:
Citrus - lemon, orange, and lime, all pair very well with strawberries. My rule is that if the strawberries are very sweet (usually seasonal ones) I use lemon or lime juice. If they taste more acidic I use orange or tangerine juice that adds sweetness.
Alcohol - a tablespoon of champagne, golden rum, Cointreau, or Grand Marnier is wonderful if you want a boozy strawberry puree.
Extracts, herbs, and spices - add a few drops of pure vanilla extract, orange extract, ground cinnamon, fresh mint, or fresh basil, to add another layer of flavor depending on what you're using it for.
- Prep Time: 10 minutes
- Category: Sauces
- Method: Blending
- Cuisine: International