Strawberry Puree

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This easy to make strawberry puree has just three ingredients, is no cook, no sieve, and takes minutes to make. Ideal for freezing to enjoy the fresh taste of strawberries all year long.

Servings: (makes about 2 cups)

Author: Helen Best-Shaw

Prep Time3

Cook Time10

Ingredients

300 g strawberries - 1
1 tbsp caster sugar - 2
1 tbsp lemon juice - fresh

Metric - USA Cups

Instructions

Wash the strawberries and remove the leaves and hulls. Cut the berries in half, or into quarters for larger fruit.
300 g strawberries
Put the strawberries in a jug or bowl and add the sugar. Then juice the lemon and add the juice to the fruit.
1 tbsp caster sugar, 1 tbsp lemon juice
Blitz with a stick blender until completely smooth. Transfer to your serving jug and serve.

Notes

Ingredient Notes

Strawberries When buying strawberries check they are red all over, with no unripe fruit with white patches. Turn the punnet over and look at the ones at the bottom too, as these tend to go bad first.
Sugar I use golden caster sugar, white caster sugar is also fine. Granulated sugar is too gritty, while icing / confectioners sugar is too fine.

Storage

Fridge – Transfer to an airtight container and keep in the fridge for up to 5 days.

Freezer – Once cool transfer to a airtght container and freeze. Because of the sugar the sauce will not freeze solid so keep the container upright or the sugary juice will slowly leak out and make the everything beneath it sticky.

Defrost overnight in the fridge to use.

Hints and tips

Always use strawberries as fresh as you can get them. Make the puree and keep it in the fridge rather than store the whole strawberries for a day or so. They will noticeably deteriorate over that time.

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.