(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.) I'm an artist and cake decorator from Portland, Oregon. Strawberry Sherbet | The Marvelous Misadventures Of A Foodie – #TheCOOKful. The reduced strawberry puree will go into the cake batter. You can also subscribe without commenting. Then you need to decide “to strain, or not to strain.” The only thing straining the sauce does is separate the strawberry seeds. This mouthwatering strawberry puree is an easy recipe to master and gives you a versatile strawberry sauce to enhance the flavor of countless recipes. Add sugar and 2 cups of water to a saucepan. Thanks so much for subscribing to The Cookful! Bring to a simmer and stir until sugar is dissolved. Place strawberries and 1 cup of water into the blender and puree. Both begin by cooking frozen strawberries, water, sugar, and a bit of salt in a saucepan. ★☆ Once bubbling, reduce heat to low and let slowly reduce until berries begin to break up and liquid is … 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. Notes. Remove the stems from the strawberries and wash them. While straining it isn’t completely necessary, it’s nice to do so that your frosting doesn’t have little seeds in it. TMI with Christine is a podcast where we give you way too much information about meal-planning and time-management. Occasionally stir the mixture to prevent burning. But if your baby still prefers traditional spoon-fed food, you can easily whip up a batch of strawberry puree using fresh or frozen strawberries. From there, slowly cook the puree on the stove and reduce it by half. Just wait ’til you see how easy it is to turn fresh strawberries into a delicious, beautiful sauce. There was an error submitting your subscription. Fine strain. From healthy smoothies and dressings to indulgent desserts and pastries, here are just a few of the wonderful ways you can use strawberry puree. To make your strawberry puree thicker, you’re going to want to simmer it for a few minutes. All you need for this easy and fresh strawberry puree is strawberries, sugar, lemon juice and a blender (like this one) or food processor (like this one) to puree the berries. Cakes with fresh fruit filling can be refrigerated for two days before consuming. 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. Defrost strawberries if frozen or cut up strawberries if whole, Blend strawberries if you prefer a smoother texture of strawberry puree, Place strawberries and sugar into a small saucepan and bring to a simmer over med heat. It just takes two very important things. I typically use it for my strawberry cake recipe, strawberry buttercream, or as a cake filling so I like mine to be a bit thicker. Sign up and get our free Air Fryer Appetizers Ebook today! Step 1: Wash strawberries. ★☆ Strawberry and Lemon slices, for garnish; Instructions. Strawberry Puree Play. All Since the reduced strawberry puree needs to completely cool down, I suggest getting started the day before. I’m a fan of adding more texture to my food, so leaving the seeds in my strawberry sauce is a no-brainer for me. Instead of buying a premade sauce that may not even taste like strawberries, you can make your own with just three ingredients. I ended up using my splatter shield to strain the seeds because all 3 strainers in my kitchen were too big. Shake the vodka, puree, cordial and lime juice in a cocktail shaker with ice. to separate particles by size. To make a lightly-sweetened strawberry sauce of this puree, add 1/4 cup (1.75 oz) sugar, 3 tbsp honey, or 4 tbsp maple syrup (1.75 oz) and stir until dissolved. You can store leftover strawberry reduction in the fridge for two days or you can freeze it up to 6 months. Step 3. 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. Use immediately or refrigerate for up to 7 days. No need to strain the seeds first — they disappear when the cake is baked. First, you’ll want to hull them with one of these two methods. 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.