How to make strawberry puree with frozen strawberries. Puree is the best way to put your extra summer strawberries to use. Refrigerate or freeze your fresh strawberries and you’ll enjoy all-year strawberry flavor in smoothies, oatmeal, on top of pancakes, as an accent to chocolate cake or as my favorite recipe in this collection: Rachel Berry’s Raw Strawberry Pie.
How To Make Strawberry Puree With Frozen Strawberries
Freezing expert and author Justine Pattison shows us how to freeze pureed strawberries: “This method is ideal for sauces and smoothies or for making into mousses, soufflés, fools, fruity yogurt or fromage frais.”
How to freeze
- Put your freezer setting onto Fast Freeze at least two hours before adding the strawberries or clear some space in the rapid freezing section/coldest part of your freezer. Freezing the strawberries quickly will help them retain as much of the flavour as possible.
- Wash your strawberries lightly by placing in a colander and rinsing under the cold tap for a few seconds.
- Hull the strawberries by pinching out the green stalk end. (It’s important to do this after washing so the strawberries don’t fill with water.)
- For every 250g strawberries that you are freezing, put 50g caster sugar and 1 tbsp fresh lemon juice in a food processor or blender. (The strawberries can also be pureed without the sugar or lemon but a little sugar and added lemon juice helps maintain the colour and flavour of the fruit for longer.)
- Add the strawberries to the food processor or blender and blitz into a puree. Press through a fine plastic sieve if the seeds bother you.
- Divide the puree between small freezer-proof containers or freezer bags, leaving roughly 2.5cm headspace to allow for expansion.
- Label, cover or seal and freeze for up to 6 months. Fast freeze can be turned down once the strawberries are solid, this should take 2-3 hours.
How to defrost:
Defrost the strawberry puree in its container in the fridge overnight or at room temperature for a few hours. Stir well and add to recipe
Homemade Strawberry Puree and Syrup
Homemade strawberry puree is made by cooking frozen strawberries, water, a pinch of salt, and some sugar. Make it as light or sweet as you like, and use it to make all sorts of treats.
How do you make a strawberry puree from scratch?
I’m sharing this recipe for how to make strawberry puree or syrup because I realized how incredibly often I use it in recipes, and just in my life. I use it to make strawberry milk (well, my daughter uses it that way), as an ice cream topping, and over some yogurt and granola.
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Homemade Strawberry Syrup
It’s especially useful in no bake recipes, which like everyone else I make more often in the warmer months. The natural sweetness in the strawberries, plus any sugar that you add to them, helps keep the puree or syrup fresh for at least a couple of weeks in the refrigerator, too.
Strawberry puree or strawberry syrup
Think of strawberry syrup as a sweeter, thicker version of strawberry puree. Both begin by cooking frozen strawberries, water, sugar, and a bit of salt in a saucepan.
There’s no reason to thaw the strawberries ahead of time, since they’ll thaw over the heat. We add a bit of water, which mostly cooks off, so that the mixture doesn’t burn before the strawberries release their own moisture.
The strawberry puree is made by cooking the mixture just until the strawberries are softened and the mixture has only just begun to reduce. Puree with a stick blender while everything is still in the pan, or in a regular blender in batches since a hot liquid will expand during blending.
If you’d like to make the thicker, sweeter syrup, just add a bit more sweetness (to taste) to the puree, and cook it down until the volume is reduced by about half. You’ll begin with about 3 cups (24 fluid ounces or 700 ml) of puree, and finish with about 1 1/2 cups (12 fluid ounces or 350 ml) of syrup.
The photo just above is the syrup, thickened considerably from the puree. You can see how dark and rich in color it is.
How to use the strawberry puree or syrup
Here are the most shining examples of recipes in my regular home rotation that use some form of either the puree or the more concentrated syrup. If sweetness is not that important to you, you can use the strawberry puree and the syrup interchangeably in these recipes.
The perfect smooth and creamy no bake strawberry cheesecake, made with strawberries, cream cheese and whipped cream, plus a bit of gelatin and sugar. If you have a whole bunch of strawberry syrup made, just use that in place of the first 4 ingredients of the cheesecake filling.
For a lighter option, try our recipe for no bake strawberry yogurt pie. In that recipe, I recommend the syrup instead of the puree, since the pie is otherwise not very sweet.
Smooth and creamy, naturally gluten free strawberry yogurt popsicles are perfect for a refreshing breakfast on the go, or an afternoon snack. To make these popsicles, use half strawberry puree or syrup (syrup for a more decadent, sweeter popsicle) and half plain yogurt.
These tender and light gluten free strawberry cupcakes are flavored with cooked and pureed strawberry syrup, and topped with a strawberry glaze or frosting. Use this strawberry puree or syrup in the cupcake batter and to make that gorgeous glaze.
These healthy fruit dips, in strawberry and chocolate flavors, with Greek yogurt, light cream cheese, honey, fresh or frozen strawberries, and a bit of melted chocolate and cocoa powder are a hit at parties—or any time! Use in place of the strawberries and honey for the strawberry fruit dip.
Ingredients and substitutions
Strawberries
I always make this puree with frozen strawberries, since they’re the best, and the cheapest. And there’s really no good argument in favor of spending the money on fresh strawberries that you’re just going to cook down and puree.
If you’re interesting in variations, I think you could make this with blueberries or raspberries, too. Raspberries do have much larger seeds, though, than other berries (also, I’d say blackberries are out of the question for that reason).
So try using a very fine mesh sieve to strain the puree at that step. You won’t remove all the seeds, but you’ll remove the most bothersome ones. I find that straining the strawberry puree is easy, but certainly won’t catch every seed.
Sugar
The sugar in this puree helps sweeten the strawberries, of course, but it also helps thicken the puree and syrup. You can easily replace it with honey, if you’d prefer to use an unrefined sugar.
Try using 2 tablespoons of honey in place of twice as much (1/4 cup) granulated sugar. Go by taste, and mixture thickness
Homemade Strawberry Puree And Syrup
Prep time: 5 minutes
Cook time: >10 to 15 minutes
Yield: 1 1/2 to 3 cups
Ingredients
1 pound frozen strawberries
1/2 cup lukewarm water
1/4 to 1/2 cup (50 to 100 g) granulated sugar (or more)
1/4 teaspoon kosher salt
Instructions
- Place the frozen strawberries, water, 1/4 cup (50 g) granulated sugar and salt in a medium-size heavy bottom saucepan. Add more sugar for a sweeter puree.
- Place the saucepan over medium heat and cook, stirring occasionally, until the mixture is bubbling. Allow to continue to cook until the strawberries are softened enough to be crushed by pressing them on the side of the saucepan with a spoon and the mixture has just begun to reduce a bit. Remove the pan from the heat. If you have a stick blender, use it to puree the mixture completely while it’s still in the saucepan. If not, allow the mixture to cool a bit and puree it in a regular blender. Be sure you have enough head space in the blender as hot ingredients will expand quite a bit during blending. Blend in batches if necessary. This is the strawberry puree. To finish here, transfer the puree to a heat-safe jar (a mason jar works well) with at least a 3 cup (24 fluid ounce) capacity. Let the jar sit uncovered until cooled, then cover and store in the refrigerator for up to 2 weeks.
- To make a thicker strawberry syrup, return the mixture to the heat (and to the pan if you’re removed it to blend), add about another 1/4 cup (50 g) granulated sugar, or to taste. Cook, stirring very frequently, until the mixture has reduced by about half (at least another 5 minutes). It will bubble up at first, so continue to stir until it settles. The mixture will also become darker in color, and nearly twice as thick, but will continue to thicken as it cools. Transfer the syrup to a heat-safe jar (a mason jar works well) with at least a 1 1/2 cup (12 fluid ounce) capacity. Let the jar sit uncovered until cooled, then cover and store in the refrigerator for up to 2 weeks.
STRAWBERRY PUREE
When you’re looking for an alternative to a pink food color for a cake or cupcakes, check out Strawberry Puree. It’s made from pure strawberries and it makes a lovely pink cake color.
It’s perfect for any dessert that needs a little hint color and naturally a mild strawberry flavor. Use it as a sauce or to make foods pink.
But don’t stop there, you could use this puree in a lot of different ways! If you only have raspberries well try my easy Raspberry Sauce recipe, it will not disappoint!
These purees are so nice to make because you get pure berry flavor without a lot of added sugar!
CAN I USE FROZEN STRAWBERRIES TO MAKE STRAWBERRY PUREE?
YES! You can even use frozen strawberries in this recipe. I would recommend it too, save those gorgeous fresh strawberries for snack or lunches! But if you have fresh berries and need a puree, use them!
I like to lean heavily on frozen berries just because we live in Alaska and frozen berries are a freezer pantry staple. If you get fresh berries here, you’re paying enough, you should eat them fresh. All my humble opinion I know, do what you will!
WHAT CAN I USE STRAWBERRY PUREE FOR?
You can use this strawberry sauce for a yogurt or ice cream topping, on top of The BEST Instant Pot Cheesecake, or in margaritas or daiquiris.
I’ve used it for part of the liquid in cupcakes or cakes. Try that out first before attempting for company or parties, it works differently in different recipes!
Use it to decorate dessert plates too, that always looks so beautiful! It’s perfect for babies although it could be kind of messy. Or eat it with a spoon when no one is looking. That last one is my favorite form of enjoying treats!
HOW TO MAKE STRAWBERRY PUREE
You make this sauce from strawberries and a little water, and that’s it. If your berries are not the sweetest you may add a little sugar to the finished product.
This process is SO easy I hesitated even to write it up, but I realized that some people might be making it harder on themselves than they need to!
Don’t make it hard, use my simple method and keep it simple. You’ll thank me for it!
IF YOU NEED TO ADD SUGAR READ THIS!
Do not add sugar during the cooking process, you may inadvertently make a more jammy substance than just a puree. That’s NOT what you’re going for with a puree. You want something you can drizzle and dab, not glop
The old fashioned method for making jam was to just add sugar, and possibly water, to fruit and boil it. The fruit will thicken somewhat with its natural pectin and make jam. Handy if you’re making jam, not if you’re making a sauce.
Now strawberries have a naturally LOW amount of pectin. The danger of a strawberry jam coming out of this recipe is very small. But it will thicken up weirdly.
SO if your berries are not the sweetest, cook them down according to the recipe, taste it, and then add sugar as necessary. Warming just enough to incorporate the sugar BUT not make jam.
LOOKING FOR ANOTHER GREAT STRAWBERRY RECIPE?
STRAWBERRY PUREE
When you’re looking for a natural alternative to a pink food color for a cake or cupcakes, check out this easy to make Strawberry Puree.
PREP TIME 5 minutes
COOK TIME 30 minutes
TOTAL TIME 35 minutes
INGREDIENTS
- 1 pound strawberries, fresh or frozen
- 1/4 cup water
- 2 TBSP sugar , *not necessarily needed, taste AFTER cooking and add as needed–see notes!
- 1 tsp lemon juice
INSTRUCTIONS
- wash and hull strawberries if needed
- put them in the bowl of a food processor and puree them
- scrape into a small saucepan, add water
- cook over low to medium heat for 30 mintues, stirring occasionally
- cook and stir until reduced by half
- you should have just over 1/2 cup of puree once it is completley reduced
- cool throroughly before using in cake recipes
NOTES
- you may need to reduce the amount of liquid in your recipe if using more than a 1/4 cup of puree, be sure to experiment before attempting to bake a cake to impress anyone
- Do not add sugar during the cooking process, you may inadvertently make a more jammy substance than just a puree. That’s NOT what you’re going for with a puree. You want something you can drizzle and dab, not glop
strawberry puree recipe easy
To make strawberry puree. How To Make Strawberry Puree.
Sugar Free Strawberry Puree Recipe Strawberry Puree Pureed Food Recipes Sugar Free Recipes
Puree the berries until smooth approximately 1-2 minutes.
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Place a fine mesh strainer over a. Cook the berries for about 5-10 minutes mashing strawberries as they start to soften. Cream cheese ice cold water powdered sugar strawberry flavored gelatin and 7 more Red White and Blue Dessert Cups KMac847966 angel food cake strawberries whipped.
Great for baby led weaning. Original recipe yields 12 servings. Add berries and sweetener or sugar to a medium high heated saucepan stirring occasionally until the juices are released.
Stir frequently as the berries cook and break down a bit and they turn into a thick sauce. 14 teaspoon natural strawberry extract to boost strawberry flavor. Instructions Defrost strawberries if frozen or cut up strawberries if whole Blend strawberries if you prefer a smoother texture of strawberry puree Place strawberries and.
Lets talk about how to puree strawberries in only a few minutes. 14 teaspoon vanilla extract. Want to make a half.
1 day agoMake the Strawberry Puree Rinse out the food processor. The ingredient list now reflects the servings specified. Measure out enough for the blender and add to the.
Pour sugar and lemon juice over strawberries.