This simple recipe for fruit puree works for most soft fruits, whether they are strawberries, blueberries, blackberries, or even peaches. The result is sweet yet balanced topping for desserts or drinks.
Prep Time5 minutesmins
Cook Time10 minutesmins
Total Time15 minutesmins
Course: Condiment
Cuisine: American
Keyword: Fruity, Gluten Free, Quick
Servings: 8Tbps
Author: Angie
Ingredients
1.5CupsFruitHere we used strawberries for homemade matcha-strawberry boba tea lattes
1-2TbsSugar
1SplashWaterIf necessary
Instructions
If using strawberries, quarter them for a chunky consistency, dice if the desired product is meant to be more viscous. If using raspberries, blueberries or blackberries, leaving them whole is perfectly fine as the heat combined with smooshing them during cooking will break them down to a semi-uniform texture. With these berries though, be prepared to pass the puree through a cheesecloth or mesh strainer if you and yours are adverse to picking seeds out of your teeth all day.
Place Strawberries in a small pot, add desired amount of sugar, and turn heat on to medium low.
Here’s the fun part. Using whatever implement you prefer (muddler, potato masher, well-scrubbed meat tenderizer?) gently sqoosh the mixture into something that resembles a sauce. This will get easier as the mixture heats and will feel satisfying playing search and destroy with unruly bits of strawberries. If the puree gets too warm and feels like it might be trying to scorch, add a splash of water and turn down the heat.
I generally call it done when the color seems rich and the mixture will semi stay on a spoon. Of course, this is a matter of personal preference so pull it off the heat whenever you think it’s how you want it.