Strawberry Purée

Written By Krysten Piano

Welcome to part 2 of my summer ice cream series!

For part 1 we made a delicious hot fudge sauce, today we are making a strawberry puree that is light and slightly tangy. This strawberry puree is not only delicious over ice cream, but can be used in cake fillings or even in your batter.

I’ll admit that strawberry puree doesn’t keep as long as strawberry syrup, but in this instance, I prefer the lightness of the puree rather than a thick strawberry syrup.

STRAWBERRY PUREE RECIPE

Ingredients:

  • 1lb. fresh strawberries

  • 1/2 cup brown sugar

  • 2 tsp. lemon juice

Directions:

1) Deep clean the berries.

2) In a medium to large saucepan mix strawberries, sugar and lemon juice and heat on medium.

3) Periodically use a fork and mash the strawberries.

4) Turn the heat to medium-low and allow to reduce until desired consistency. (*NOTE: I prefer my puree on the thinner side)

5) Strain to remove seeds and remaining strawberries.

Allow to cool and store in an airtight container.

How did you use your puree?

Tag me on instagram @krysten.piano

xo, Krysten

Krysten Piano
Next

Hot Fudge Sauce