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.
Cooked Strawberry Puree on the left and fresh Strawberry Puree on the right.
- 2 cups
- Prep time: 5 Minutes Cook time: 3 Minutes Total time: 8 min
- 1 lb fresh strawberries
- Sugar, optional and as necessary
- Lemon Juice, optional, up to 1 TB
- Wash and hull your strawberries
- Place in a blender and blend on high for 1 minute. For a smooth puree, I found that my blender worked better than my food processor.
- If you want to remove the seeds, pour your strawberry puree into a fine-mesh sieve over a bowl and stir the puree until all that remains are the seeds. My experience is that the seeds and related pulp amount to less than 1/4 cup while the puree will be between 1 1/2 cups to 2 cups.
- Before you add sugar, taste your puree to make sure it needs it. If you do add it, do it in teaspoonful increments until you've reached the desired sweetness.
- Refrigerate for up to 2 days or freeze for up to 6 months.