This recipe will guide you through the process of how to thicken strawberry puree using cornstarch. Thickened strawberry puree can be used in various desserts, such as parfaits, trifles, or as a topping for pancakes and waffles.
Strawberry puree
Prep. Time: 2min. Cooking Time: 15Min. Yield: 1/2 cup
Ingredients:
- 2 cups fresh strawberries, hulled and halved
- 1/4 cup granulated sugar (adjust to taste)
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 2 tablespoons cold water
Instructions:
- In a blender or food processor, combine the fresh strawberries, granulated sugar, and lemon juice. Blend or process until smooth and well combined. You can adjust the sugar according to your preference for sweetness.
- Pour the strawberry mixture into a medium saucepan and place it over medium heat. Cook the mixture, stirring occasionally, for 5-7 minutes, or until it begins to simmer gently.
- In a small bowl, whisk together the cornstarch and cold water until smooth, creating a slurry. This will be used to thicken the strawberry puree.
- Slowly pour the cornstarch slurry into the simmering strawberry mixture, stirring constantly to prevent lumps from forming. Continue to cook the puree for 2-3 minutes, or until the mixture has thickened to your desired consistency. Keep in mind that the puree will thicken further as it cools.
- Remove the saucepan from heat and allow the thickened strawberry puree to cool for a few minutes. If you prefer a smoother texture, you can strain the puree through a fine mesh sieve to remove any seeds or remaining solids.
- Transfer the thickened strawberry puree to a jar or airtight container and refrigerate until completely cooled. The puree can be stored in the refrigerator for up to one week.
Nutritional value: 145kcal.
Use your thickened strawberry puree as a delicious topping for desserts or breakfast dishes, or incorporate it into recipes that call for a fruit puree. Enjoy the rich flavor and velvety texture of your homemade thickened strawberry puree!
Tips & Tricks
- You can store the strawberry puree in the fridge in an airtight container for up to 5 days.
- You can use fresh or frozen strawberries. If strawberries are in season, I recommend using fresh strawberries.
- You can freeze leftover puree and defrost as you need it. To freeze, let the puree cold completely, then place it in an airtight container or freezing plastic bag.
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