This post shares How to Make Strawberry Puree for use in a variety of desserts and beverages. Options for both cooked and fresh and unsweetened and sweetened Pureed Strawberry Recipe are included, along with suggestions to use strawberry puree.
You know the old adage, ‘When Life Gives You Strawberries, Make Strawberry Puree!’
Ok, I may be taking some liberties, but you know what I mean!
Pureeing strawberries is just another way to savor these delightful little berries and extend your enjoyment of them.
At its simplest, strawberry puree (or any puree, for that matter) is just strawberries blended to a paste or liquid. In its strictest definition, a pureed fruit or vegetable is typically cooked, think applesauce or pumpkin puree for pies.
The beauty of this Strawberry Puree is that you can keep it fresh or cook it down a bit to concentrate the flavors. Additionally, you can add sugar or not, depending on the sweetness of the berries and your ultimate use. And, as if you needed one more decision to make, you get to choose whether to keep the seeds in or strain them out.
Honestly, I have never felt the need to sweeten my puree. That being said, if your strawberries are on the tart side, you can surely add a little sweetness with honey or sugar.
If you are considering adding sweetness, wait until the puree is made to add the sugar or the honey. Give it a taste to see if any sweetness is needed and then add it by the teaspoon.
I was able to get a much smoother puree with my blender than with my food processor. I let it blend for about 45 seconds to 1 minute.
Removing the seeds is so easy that I always go ahead and remove them. I think it makes the puree more versatile.
Removing the seeds is simply a matter of pouring the puree through a fine-mesh sieve and stirring the puree for a minute or two until only the seeds and wee bit of pulp are remaining.
I typically get between 1 3/4 – 2 cups of puree from 1 pound of fresh strawberries. Removing the seeds takes a little less than 1/4 of cup from that total.
For a thickened topping, you might consider cooking it down. Not only will it thicken the puree, but cooking will concentrate the flavor as well. If you are looking for a fresher-tasting strawberry puree, then leave it uncooked.
I rarely cook down my puree at first. If it needs to be cooked down for the recipe that I will use it in, that typically happens within that recipe.
The cooked puree is on the left and the fresh is on the right.
Your strawberry puree can be refrigerated for 2-3 days or frozen for up to 6 months. Freeze your puree in ice cube trays for easy use.
Add it to Seltzer Water
Add it Champagne or Prosecco
Drizzle it over your ice cream, yogurt, waffles or pancakes
Thicken it with cornstarch and sugar to glaze cakes
Strawberry Lemonade or Limeade!
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