This is a recipe for making a handy little strawberry sauce.
Perfect for flavouring your desserts, or for making all your plates Instagram ready of course 😛
Click below for the full recipe with measurements and techniques.
Preparing the strawberries
Weigh the sugar and salt together in a bowl.
- 33g caster sugar
- 1/2 tsp salt
Slice each strawberry into equal slices.
- 6-8 strawberries
Mix the strawberry slices with the sugar and salt and let them macerate (30 mins)
The sugar and salt will draw the water out of the strawberries via osmosis, softening the fruit.
Once the strawberries are softened.
Heat the jam with the lemon juice and bring to a boil.
- 60g strawberry jam
- lemon juice (from 1/2 lemon)
Add the strawberries to the jam and blend into a puree.
I prefer using a hand blender, but you can also use a food processor or blender.
Put the mixture back on the heat and reduce to your desired consistency
You can make the pure as thick or as thin as you like. Simply adjust the water content accordingly. You can check the puree’s consistency by dropping a spoonful into cold water. I tend to boil it to the point where it clumps together into globules.
Transfer the puree to a bottle or jar and cool.
You can either cool it in the fridge, or speed things along by cooling it in a cold water bath.
More to read
This puree’s great for all applications, from ice cream to fancy plating. One thing I use it for is getting a marbled effect on our Strawberry and Vanilla, Baked Cheesecake, so have a look, it won’t disappoint.
