Suzi's Blog

Strawberry Lemonade [and other goodies] Using Strawberry Puree

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Tomorrow is the Fourth of July. Red, white, and blue day. Red is for strawberries, to be consumed in cake, pie, and beverages aplenty.

This post is really about two things: the lemonade pictured above and puree, which has multiple uses over and above mere lemonade. Once the puree is prepared, then you options are diverse:

  • Strawberry lemonade: 1 part puree to 3 part lemonade [canned is okay but see other blog posts here for outrageous lemonade ideas using lemons from scratch
  • Strawberry Agua Fresca: 1 part puree to 3 parts cold water
  • Strawberry Fritzer: 1 part puree to 3 parts cold club soda or seltzer water
  • Strawberry Margarita: see the recipe below

My 1-to-3 proportions are simply my personal preference. Depending on the flavor power of your strawberries and the ache in your sweet tooth and the acidity of your lemonade, you'll want to adjust the proportions. Do a side experiment with chilled liquids before making a major decision.

Strawberry Puree

Yield: 2+ cups

Ingredients:

  • 4 cups of perfectly ripe strawberry halves [that's a four cup measure randomly filled with halves, not packed]
  • ¾ cup of granulated sugar
  • Juice of one small lemon

Preparation:

Before you halve the berries, wash and dry them. Make sure you snip off the end and any sore spots.

Put the berries in a blender, or, better, a VitaMix. Blend for two minutes until liquefied. Add the sugar and lemon juice. Blend another minute or two. If using a blender, you may want to sieve the liquid. If you are using a Vitamix, the machine is so powerful that sieving is really not necessary.

Store in an airtight container in the refrigerator. The puree is best used on Day 1.

Source: Brian O’Rourke

Photo Information: Canon T2i, 30MM, F/4.5 for 1/50 second with ISO 800

Strawberry Margarita from Rick Bayless Frontera Grill

Yield: 4 drinks

Ingredients:

1/2 cup fresh lime juice (2 to 3 limes)
1/4 cup plus 1 teaspoon sugar
Lime wedges
Coarse salt
3/4 cup  Tres Generaciones Blanco Tequila
3/4 cup  pureed strawberries
1/4 cup  cucumber juice  (peel and cube fresh cucumber and puree in a blender)
About 1 cup coarsely broken ice cubes

Preparation:

Make limonada (limeade).  Combine lime juice, sugar and a scant 2/3 cup of water in a glass or plastic pitcher.  Cover and refrigerate for at least 2 hours (but no longer than 24 hours).

Finishing and serving the margaritas.  Rub the rims of 4 martini glasses with a lime wedge, then dip them in a dish of coarse salt.  In a shaker, combine the limeade, tequila, strawberry puree and cucumber juice.  Add ice and shake 10 to 15 seconds, then pour into the prepared glasses.

 

 

 

Tags: puree, strawberries

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Strawberry Puree

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There they are. Perfect strawberries. That perfection is, unfortunately, short lived. One technique for both preserving flavor and giving you culinary options is to make a puree that can last for up to five days in your refrigerator.

Once you have puree, it can be used in beverages – like a killer strawberry margarita. The puree is a perfect adornment for ice cream or yogurt. Or you can drizzle it over pound cake or angel food cake to get flavor without the calories of whipped cream or frosting. Yes, there’s sugar here so this is not calorie free but this is the better solution. Of course, you can substitute other types of berries here: blackberries or raspberries. The lemon juice is optional and you can go for a spikier flavor by using lime juice instead.

Here’s the technique.

Strawberry Puree

Yield: 2+ cups

Ingredients:

  • 4 cups of perfectly ripe strawberry halves [that's a four cup measure randomly filled with halves, not packed]
  • ¾ cup of granulated sugar
  • Juice of one small lemon

Preparation:

Before you halve the berries, wash and dry them. Make sure you snip off the end and any sore spots.

Put the berries in a blender, or, better, a VitaMix. Blend for two minutes until liquefied. Add the sugar and lemon juice. Blend another minute or two. If using a blender, you may want to sieve the liquid. If you are using a Vitamix, the machine is so powerful that sieving is really not necessary.

Store in an airtight container in the refrigerator. The puree is best used on Day 1.

Source: Brian O’Rourke

Photo Information: Canon T2i, 30MM, F/4.5 for 1/50 second with ISO 800