Strawberry Purée

A small glass jar of strawberry puree in front of a plate of pancakes drizzled with the syrup.

Strawberry Puree is so simple yet so versatile. From a simple baby food to the most deliciously sweet sauce you can incorporate into desserts, baking or drizzle on pancakes.

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Course: Dips Dressings Sauces

Cuisine: New Zealand

Keyword: strawberry puree, strawberry puree recipe, strawberry purée, strawberry syrup, strawberry baby food

Servings: servings

Calories: 36kcal

RATE THIS RECIPE

5 from 1 vote

Ingredients

500 grams Strawberries
1 teaspoon lemon juice
1 -2 Tablespoons Maple syrup

Instructions

Hull and slice the strawberries in half or quarters (depending on size)
Place in a saucepan, heat over low heat, simmer until the strawberries become soft and jammy. Turn off the heat and let the cool.
Transfer the strawberries to a blender, and blend until smooth. (Stop at this point if you are making this puree for a baby) Add the lemon juice and 1 Tablespoon of maple syrup, and blend until combined. Taste - add more maple syrup if desired.
Enjoy!

Notes

Yield 600 millilitres

- Don't worry if your strawberries are not perfect. This recipe is very forgiving, turning even slightly battered or bruised strawberries into the loveliest smooth sauce.

- When you initially heat your strawberries do so over low heat, you will not need to add any extra liquid (this will only water down the flavour) as the strawberries heat they will release their natural juices, you can then increase to medium heat and simmer until the strawberries are soft.

- If you don't have the time to cook/reduce your strawberries do not worry, you can use raw strawberries as well, the strawberry flavor will just be not as rich and the puree not quite as thick. If you are using frozen strawberries you will need to at least thaw them before blending them.

- Freeze excess puree in an ice cube tray, then you can throw it into a smoothie without any fuss.
- Strawberry puree can be stored in an airtight container or jar in the fridge for up to 4 days or frozen in the freezer for up to 4 months.
  Strawberries: Either Fresh strawberries or frozen strawberries are fine. This recipe will also work for other berries such as raspberries, blackberries and boysenberries.
  Lemon juice: Lime juice also works beautifully
  Maple syrup: Honey*, sugar or stevia will all work. Additional sweetness should not be added for babies. *Honey should not be given to children under one year of age.

Nutrition