It is so delicious on ice cream, cheesecake, brownies, vanilla or chocolate cake, or even added to olive oil to make a delicious and easy salad dressing. Strawberry reduction is super easy to make. Replies to my comments This fresh strawberry puree is bursting with sweetness and strawberry-ness. Classically, chefs rely on a gamut of filters (sieves, strainers, etc.) Make a simple syrup. This Strawberry Puree recipe is quick, easy, fresh and healthy and it is super versatile too.From baby food to drinks to cheesecake, or for baking muffins, cakes, topping ice cream or a whole bunch of dessert fillings. Don't subscribe Place strawberries and 1 cup of water into the blender and puree. Let cool. Thanks so much for subscribing to The Cookful! If strawberries are in season though and you need to use them up, making puree is a great option. To make your strawberry puree thicker, you’re going to want to simmer it for a few minutes. And all you need is strawberries! Use sharp knife to cut away the portions of the fruit or vegetable that contain the seeds. Portion the pumpkin out in a greased muffin tin (1/2 cup per portion) and freeze. The reduced strawberry puree will go into the cake batter. Combine chopped strawberries and Truvia packets in a small bowl. Your email address will not be published. This strawberry puree is great to serve with other purees or soft foods. To make strawberry puree: Place the strawberries, sugar and lemon juice in a food processor or blender. Shake the vodka, puree, cordial and lime juice in a cocktail shaker with ice. This method works well for melons and squash. Should You Use Your Instant Pot as a Slow Cooker? Simmering the mixture reduces the amount of moisture that is in the puree allowing for a stronger strawberry flavor with less liquid. Please try again. Cut each strawberries into four pieces. (Note, if the puree is overly watery, you should strain it on cheesecloth or over a fine mesh strainer to get rid of some of the liquid.) If you’re super talented and know how to can, you can make canned puree. Strawberry Freezer Jam, We’re showing you how easy it is to make Homemade Strawberry Sauce. This is my recipe for reduced strawberry puree! Anyone can make a strawberry puree. Then you need to decide “to strain, or not to strain.” The only thing straining the sauce does is separate the strawberry seeds. 3. Strawberry Sherbet | The Marvelous Misadventures Of A Foodie Add strawberries to a jar, high powered blender or food processor. Cakes are my obession, which is why I'm dedicated to crafting tried-and-true recipes, small cake tutorials, as well as advanced online cake courses! But if you’re not a fan of the seeds, get a fine mesh strainer and go to town. Strain the strawberry puree if you choose to. You may need to adjust the added sugar, depending on the ripeness of your strawberries. The reduction should look like tomato sauce, not watery. It just takes two very important things. Although she loves so many different foods, one of her favorites is the good old-fashioned s’more, made with dark chocolate. Occasionally stir the mixture to prevent burning. Notes. A wimbledon inspired cocktail that takes the strawberry as a base, and adds a touch of lime and elderflower before giving you the kick of vodka and ginger. Blackberry puree can be made with or without seeds. In a large pitcher, combine simple syrup, strawberry puree, lemon juice, and remaining water. It takes the sweet flavor of ripe strawberries and intensifies them so that you can use it for baking, using as a sauce and so much more. This mouthwatering strawberry puree is an easy recipe to master and gives you a versatile strawberry sauce to enhance the flavor of countless recipes. Rebecca is the registered dietitian and food blogger behind the scenes at Nourish Nutrition Blog (www.nourishnutritionblog.com) She loves to eat the rainbow and help others learn to enjoy a wider variety of foods. Dump the pureed goodness into a bowl, and continue pureeing until all the pumpkin is done. Plus, it saves a step and that means saving time. Transfer to another container and let cool before use.Â, Store extra in the freezer for up to 6 months, Defrost strawberries or chop up your fresh strawberries, Place them in a small saucepan and give them a quick blend if you like a smoother reduction, Add in sugar, lemon zest, extract and salt and bring to a simmer on medium-high heat. If you’re going through a lot, then just put the puree in whatever container is convenient for you. From there, slowly cook the puree on the stove and reduce it by half. How To Make Sourdough Starter For Beginners, Authentic Copycat Lofthouse Cookie Recipe, Fresh Strawberry Cake With Strawberry Buttercream, Sign up for our email newsletter and get new recipes + tuts first, ©2015-2020 Sugar Geek Show, Inc. All Rights Reserved, Sugar Geek Show, P.O. Puree the strawberries in a food processor. Add in lemon zest, juice and salt and stir to combine. Blending results in a puree … If you would like some chunks of strawberry in your sauce, then take out a few pieces of the thawed strawberry before you puree it. It doesn’t make the strawberry puree less thick or pulpy. Fine strain the puree to remove any lumps and extra fibers; I also like to portion out the purees into containers that are roughly the size of one day’s worth of use.
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