Easy Strawberry Puree Recipe
Okay, here we go! Let’s turn this basic recipe into something that feels like a real chat in my messy kitchen.
This is all about my Easy Strawberry Puree Recipe. It’s the kind of thing that sounds fancy but takes, like, zero effort. Honestly, if you can wash strawberries, you can nail this. And trust me, you should nail this. Drizzle it on everything – ice cream, pancakes, yogurt, your spoon… seriously, everything. Easy Strawberry Puree Recipe
My little gremlins… I mean, sweet children, are obsessed with this strawberry puree! I swear, sometimes I think they’d drink it straight from the blender if I let them. We had this one time where I was making a batch for a fancy brunch I was hosting (trying to be all Martha Stewart, you know?), and my youngest, Leo, stuck his entire face in the bowl when I turned my back. Strawberry EVERYWHERE. It was hilarious and a total disaster. But hey, at least I know he loves it! Now, it’s a non-negotiable topping for our weekend waffles, and honestly, I sneak a spoonful (or three) straight from the fridge whenever I get a chance. Don’t judge me!
Why You’ll Love This Easy Strawberry Puree Recipe
- It’s ridiculously easy – like, “even-a-toddler-could-almost-make-it” easy.
- It tastes a million times better than that store-bought stuff that’s basically just sugar and red dye #40.
- It makes you feel like you’re eating something fancy, even if you’re just drizzling it on toast while wearing your pajamas.
- Kids love it, grown-ups love it, even your picky Uncle Jerry will probably grudgingly admit that it’s “not bad.”
- Did I mention it’s only, like, three ingredients? Plus water, which I hope you have.
How to Make It
Okay, so listen up. This is so easy it’s almost embarrassing. First, you’re gonna wash your strawberries. Obvious, right? But don’t be like me and forget, because then you end up with gritty puree and nobody wants that. Hull ’em too, just chop off the green tops. Then, toss the strawberries into a blender. If you have a fancy blender, cool. If you have the same janky one I do that sounds like a jet engine taking off, that’s fine too. Add your sugar and a splash of water. Now, blend, baby, blend! Start slow so you don’t have strawberry shrapnel all over your kitchen. Blend until it’s smooth. Taste it. Does it need more sugar? Add more sugar! Is it too thick? Add more water! There’s no real science here, just wing it. If it’s too sweet, add a squeeze of lemon. Boom. Done. Told you it was easy.
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Ingredient Notes
- Fresh Strawberries: Gotta be fresh, people! Frozen ones will work in a pinch, but the flavor just isn’t the same. Plus, they can make the puree kinda watery. If you do use frozen, thaw them first and drain off the extra liquid.
- Sugar: Plain old granulated sugar is what I usually use. Brown sugar adds a nice depth of flavor though! I tried honey once, and it was good, but it kind of masked the strawberry flavor a little too much. But hey, experiment!
- Water: Don’t skip the water! It helps get things moving in the blender. Start with a little, and add more as needed until you get the right consistency.
Recipe Steps:
- Wash strawberries thoroughly and remove the green tops.
- Combine strawberries, sugar, and a splash of water in a blender.
- Blend until smooth, starting slow to avoid splattering.
- Taste and adjust sweetness or consistency as needed with more sugar or water.
- Pour into a container and enjoy immediately or store for later use.
What to Serve It With
Okay, let’s get real. This strawberry puree is good on everything. Seriously. Ice cream? Duh. Pancakes or waffles? Obviously. Yogurt or oatmeal? Yes, please! Toast or biscuits? Absolutely! You can even use it as a base for a fancy cocktail. Or just eat it straight from the spoon. I won’t tell.
Tips & Mistakes
- Don’t over-blend! If you blend it too much, it can get kind of foamy. Nobody wants foamy strawberry puree.
- Taste as you go! This is important. Everyone likes their puree a little different. Some people like it super sweet, some people like it more tart. Adjust the sugar to your liking.
- If your strawberries are really ripe and juicy, you might not even need the water. Just keep an eye on the consistency.
- Don’t be afraid to experiment! Add a squeeze of lemon juice for a little zing, or a dash of vanilla extract for extra flavor.
Storage Tips
Store any leftover puree in an airtight container in the fridge. It’ll keep for about 3-4 days, but let’s be honest, it probably won’t last that long. And yes, you can totally eat it cold. It’s delicious! I may or may not have had it for breakfast on more than one occasion. Again, no judgment.
Variations and Substitutions
Okay, so I’m not usually one for following recipes exactly. I’m more of a “throw-things-in-and-hope-for-the-best” kind of cook. So, here are a few variations I’ve tried (some successful, some… not so much):
- Different Berries: I’ve made this with raspberries, blueberries, and even a mix of all three! It’s always good.
- Lemon or Lime: A squeeze of lemon or lime juice adds a nice zing.
- Vanilla Extract: A dash of vanilla extract elevates it.
- Honey or Maple Syrup: Instead of sugar, try honey or maple syrup for a more natural sweetness.
- Spices: A pinch of cinnamon or nutmeg adds a cozy warmth.
- Booze: Okay, hear me out. A splash of rum or vodka can turn this into a grown-up treat. Just saying.
Frequently Asked Questions
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Easy Strawberry Puree Recipe
Ingredients
Main Ingredients
- 2 cups strawberries fresh, hulled and halved
- 0.25 cups granulated sugar
- 1 tbsp lemon juice freshly squeezed
- 0.25 tsp vanilla extract optional
Instructions
Preparation Steps
- In a medium saucepan, combine strawberries, sugar, and lemon juice.
- Cook over medium heat, stirring occasionally, until the strawberries release their juices and the mixture begins to simmer.
- Reduce the heat to low and simmer for 10 minutes, until the strawberries are very soft.
- Remove from heat and let cool slightly.
- Blend the mixture with an immersion blender or transfer to a blender to puree until smooth.
- Stir in vanilla extract, if using.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
