Homemade Strawberry Puree & Latte
Easy Strawberry Puree Recipe: Perfect for Strawberry Lattes, Yogurt, and Desserts!
Learn how to make a delicious and versatile strawberry puree right at home. This sweet and tangy puree pairs wonderfully with milk, yogurt, and even sparkling water. It’s a fantastic base for homemade cafe drinks and a variety of desserts. Enjoy the fresh, vibrant taste of strawberries in every spoonful!
Ingredients
- 500g fresh strawberries
- 1 tsp baking soda (for washing)
- 150g granulated sugar (adjust to taste)
- 1 Tbsp lemon juice (for brightness and flavor)
Cooking Instructions
Step 1
Begin by sterilizing a glass jar for storing your strawberry puree. Submerge the jar in boiling water for about 10 minutes. Once sterilized, carefully remove it and place it upside down on a clean towel to allow it to dry completely.
Step 2
Hull the fresh strawberries. Place them in a bowl, sprinkle with 1 teaspoon of baking soda, and add enough water to cover. Let them soak for 1-2 minutes. This helps to gently remove any surface impurities or residual pesticides.
Step 3
Rinse the strawberries thoroughly under cool running water, about two times. After rinsing, gently pat them dry with a paper towel. Removing excess moisture is key to achieving the right puree consistency.
Step 4
Combine the hulled and dried strawberries (approximately 450g from the initial 500g) with 150g of granulated sugar in a bowl. Toss gently to coat the strawberries evenly. Let them sit for a little while to allow the sugar to draw out some of the strawberry juices.
Step 5
Transfer the sugared strawberries to a blender and process until smooth. If you don’t have a blender, you can use a fork or a potato masher to crush the strawberries until they reach your desired consistency. Small chunks are perfectly fine too.
Step 6
Pour the pureed strawberries into a wide, heavy-bottomed saucepan. Place it over medium heat and begin to cook, stirring frequently to prevent sticking.
Step 7
As the puree starts to boil, be cautious of splattering. Use a long-handled spatula or spoon to stir gently from the edges towards the center. Skim off any foam that rises to the surface for a cleaner product.
Step 8
Simmer the puree for about 10 minutes after it begins to boil, stirring occasionally. Once it reaches your desired thickness – it should flow slowly from a spoon but not be too watery – stir in 1 tablespoon of lemon juice. Cook for another minute. (For 500g of strawberries, simmer for about 10 minutes from the boil).
Step 9
Let the strawberry puree cool slightly, then carefully ladle it into the sterilized glass jar. Allow it to cool completely before sealing and refrigerating. This homemade strawberry puree is wonderful for making strawberry lattes, topping yogurt, or as a delightful component in various desserts.
