Knowing how to puree strawberries means you can make the most delicious strawberry sauce at home. You’ll never buy it again.
Just wait ’til you see how easy it is to turn fresh strawberries into a delicious, beautiful sauce. Instead of buying a premade sauce that may not even taste like strawberries, you can make your own with just three ingredients.
This fresh strawberry puree is bursting with sweetness and strawberry-ness. It is so delicious on ice cream, cheesecake, brownies, vanilla or chocolate cake, or even added to olive oil to make a delicious and easy salad dressing.
First, you’ll want to hull them with one of these two methods. Then you need to decide “to strain, or not to strain.” The only thing straining the sauce does is separate the strawberry seeds. It doesn’t make the strawberry puree less thick or pulpy. 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. Plus, it saves a step and that means saving time.
But if you’re not a fan of the seeds, get a fine mesh strainer and go to town. I ended up using my splatter shield to strain the seeds because all 3 strainers in my kitchen were too big. It actually had smaller holes than any strainers I saw at the store.
- 1 lb. strawberries
- 1/8 cup granulated sugar
- 1 tsp. lemon juice
- Wash and hull strawberries.
- Add strawberries to a jar, high powered blender or food processor. Pour sugar and lemon juice over strawberries.
- Blend until smooth.
- Use immediately or refrigerate for up to 7 days. You may need to adjust the added sugar, depending on the ripeness of your strawberries. If they’re really ripe you can reduce sugar by up to half, or if they’re not very ripe, you can double the sugar to meet your sweetness preference.