Purée de Fraises
A vivid, silky strawberry puree made from fresh berries, a little sugar, and a squeeze of lemon — no stove required. A short maceration dissolves the sugar and pulls out the berries' own juice, so the puree blends glossy-smooth instead of grainy, and a quick pass through a sieve leaves it seedless and pourable. Spoon it over cheesecake and pancakes, swirl it into yogurt, or shake it into lemonade and cocktails.
Hull 450 g (1 lb) of ripe strawberries, halving any large ones, then toss them in a bowl with 2 tablespoons of sugar, 1 tablespoon of fresh lemon juice, and a pinch of salt; let them sit for 10 minutes until juicy and glossy. Tip everything — juices included — into a blender and run it for 60 to 90 seconds until completely smooth, then press the puree through a fine-mesh sieve with a spatula to catch the seeds. Taste, adjust with a little more sugar or lemon, thin with a teaspoon or two of water if you want it pourable for drinks, and refrigerate in an airtight jar for up to 4 days or freeze in ice cube trays for up to 3 months.
- Macerate first: 10 minutes with sugar and lemon draws out juice, so the puree blends silky without added water.
- Strain through a fine-mesh sieve and press hard with a spatula — you keep the pulp and lose only the gritty seeds.
- Sweeten to your berries, not the recipe: taste after blending and add sugar a teaspoon at a time.
Equipment
- Blender or food processor
- Paring knife
- Cutting board
- Medium mixing bowl
- Fine-mesh sieve
- Flexible spatula
- Airtight jar or squeeze bottle
Ingrédients
Strawberry Puree
- 450 g fresh strawberries, hulled, ripe and fragrant; halve any large berries
- 25 g granulated sugar, adjust up or down to the sweetness of your berries
- 15 ml freshly squeezed lemon juice, brightens flavor and keeps the color vivid
- fine sea salt, optional, sharpens the berry flavor
- 15 ml water, optional, only if needed to loosen for drinks
Préparation
- ÉTAPE01
Rinse the strawberries under cool water and pat them dry — excess water dilutes the puree. Slice off the green tops (or remove the cores with a paring knife or huller) and halve any large berries so they blend evenly.
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Toss the berries in a medium bowl with the sugar, lemon juice, and salt. Let them sit for 10 minutes, stirring once, until the sugar dissolves and a pool of red juice collects at the bottom. This juice is what makes the puree blend smooth without watering it down.
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Scrape the berries and every drop of their juice into a blender or food processor. Blend on high for 60 to 90 seconds, stopping once to scrape down the sides, until the puree is completely smooth with no visible flecks of fruit.
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Dip a spoon in and taste. Underripe berries may need another teaspoon of sugar; very sweet ones may want an extra squeeze of lemon. Blend briefly again after any addition.
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Set a fine-mesh sieve over a bowl and pour in the puree. Press and scrape firmly with a flexible spatula until only a dry paste of seeds remains in the sieve — work the pulp through rather than just letting it drip, or you will lose body and yield.
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For spooning over desserts, use the puree as is. For cocktails, lemonade, or drizzling from a squeeze bottle, whisk in water a teaspoon at a time until it pours easily. For a thicker, jammy sauce, simmer it in a small saucepan for about 5 minutes instead.
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Transfer the puree to an airtight jar or squeeze bottle and refrigerate. It tastes best cold, once the flavors have settled — give it a quick stir or shake before each use, as slight separation is natural.
Make ahead
This is an ideal make-ahead component: prepare it up to 3 days before serving and keep it refrigerated in a sealed jar. The lemon juice preserves the bright red color, and the flavor actually rounds out after a few hours of chilling. If making it more than 3 days ahead, freeze it in portions and thaw the night before.
Storage
Refrigerate in an airtight jar for up to 4 days; stir or shake before using, as natural separation occurs. For longer storage, freeze the puree in ice cube trays, then transfer the frozen cubes to a freezer bag for up to 3 months — each standard cube is roughly 2 tablespoons, perfect for single drinks or bowls of yogurt. Thaw overnight in the fridge or drop cubes straight into blended drinks.
Variations
No-Sugar Puree (baby- and diabetic-friendly)
Skip the sugar and salt entirely and use very ripe berries; for babies under 12 months, omit the lemon juice too and blend the berries alone, straining well. For a refined-sugar-free adult version, sweeten with 1 tablespoon (20 g) of maple syrup instead.
Cooked Strawberry Coulis
After blending and straining, simmer the puree in a small saucepan over medium-low heat for 5 to 8 minutes, stirring often, until it coats a spoon. Cooking deepens the flavor toward jam and thickens it enough to hold a swirl on cheesecake or plated desserts.
Roasted Strawberry Puree
Toss the hulled berries with the sugar on a parchment-lined sheet pan and roast at 190°C (375°F) for 20 minutes until bubbling and slightly caramelized, then blend with the lemon juice. The result is darker, more concentrated, and wonderful with chocolate desserts.
Serve with
Nutrition per serving
Nutrition values are estimates based on the metric measurements. Adjust as needed.
Questions fréquentes
Can I make strawberry puree with frozen strawberries?
Yes, and it works beautifully out of season. Thaw 450 g (1 lb) of frozen strawberries completely in a bowl so you capture all the released juice, then macerate, blend, and strain exactly as written. Frozen berries release more liquid than fresh, so you likely will not need any added water — if the puree is too thin, simmer it for a few minutes to concentrate it.
Do I have to strain strawberry puree?
It depends on how you are using it. For smoothies, oatmeal, or rustic pancake topping, the seeds are barely noticeable and you can skip the sieve. For silky applications — cocktails, coulis on plated desserts, frosting, or baby food — straining makes a real difference in texture. Press the pulp firmly through the mesh so you only leave the seeds behind.
How long does strawberry puree last in the fridge?
About 4 days in an airtight container. The lemon juice slows browning and keeps the color bright, but fresh fruit purees are perishable, so smell and taste before using on day 4 or 5. For anything longer, freeze it in ice cube trays and use the cubes within 3 months.
How do I thicken strawberry puree for cakes and fillings?
Simmer the strained puree in a small saucepan over medium-low heat for 5 to 10 minutes, stirring often, until it reduces by roughly a third and coats the back of a spoon. For a filling that holds its shape between cake layers, whisk 1 teaspoon of cornstarch into the cold puree first, then simmer for 2 minutes until glossy and thick.
Can I make strawberry puree without a blender?
Yes. Macerate the berries as directed, then mash them thoroughly with a potato masher or fork and press the mash through a fine-mesh sieve. You will work a little harder at the sieve, but the maceration softens the fruit enough that the result is nearly as smooth as a blended batch.
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