How to Make Strawberry Puree
This Homemade strawberry puree is the perfect topping for yogurt, ice cream, pancakes and more. It's easy to make and ready in less than 15 minutes!
Servings: 1 1/2 cups
Ingredients
- 20 ounces strawberries fresh or frozen (stems removed)
- ⅓ cup sugar plus more as desired
- 1 teaspoon lemon zest optional*
- 1 tablespoon lemon juice optional
Instructions
- Place all of the ingredients in a medium pot over medium heat and bring to a gentle simmer.
- Cook for about 8 minutes, stirring frequently until the strawberries break down a bit and the sauce thickens. Add more sugar as desired and continue to cook long enough for the sugar to dissolve and mix in with the berries (usually about a minute).
- Let cool for a few minutes and then blend using an immersion blender. You can also blend the mixture in a blender or food processor, just be careful transferring the hot strawberries.
- Store in an airtight container in the fridge for up to a couple of weeks. You can also store the compote in the freezer for 6 months.
Notes
*If using frozen strawberries, place them in a large bowl and let them thaw completely at room temperature. There will be some excess liquid in the bowl and you can add that to the pot with the strawberries.
*As desired, you can swap the lemon juice for orange juice.
Nutrition
Calories: 442kcal | Carbohydrates: 111g | Protein: 4g | Fat: 2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 7mg | Potassium: 887mg | Fiber: 12g | Sugar: 95g | Vitamin A: 70IU | Vitamin C: 342mg | Calcium: 95mg | Iron: 2mg
