Strawberry Purée and Sauce

This delicious purée/sauce really captures the essence of the summer fruit more so than any other recipe I’ve tried.

The method is a little more complicated than just puréeing the fruit but results in superior flavour. It involves straining the juice from defrosted fruit and reducing it to concentrate the flavour before adding it back into the puréed strawberries.

The resulting purée smells and tastes like juicy ripe berries and can be used to flavour whipped cream or buttercreams or can be sweetened and used as a sauce.

Easy and very versatile. I usually make a double batch and keep some in the freezer.