An Intense Strawberry Puree with Lime
Use this strawberry puree for a sweet topping for pancakes, ice cream, or yogurt. Gluten-free and can easily be made vegan.
Servings 1 small jar
Cost $5/4€
Ingredients
- 454 g strawberries hulled and quartered
- 3 tbsp white sugar add half if using for a savory dish
- 1 pinch sea salt
- 1 pc lime, zested
- 1 tbsp cold butter, unsalted optional
Instructions
- Wash the strawberries and remove the tops. Quarter the strawberries and add in a bowl with all of the ingredients except the butter. Mix well and let this cure for 30 minutes to one hour.
- Strain the strawberries and discard the liquid.Alternatively you can save this strawberry syrup for ice tea, cocktails or other cold drinks.
- Cook the cured strawberries over medium-low heat in a pan with a lid for about 2 minutes or until it comes to a boil.Once the strawberries have boiled remove the lid and continue cooking until most of the liquid has evaporated (about 5 minutes). Use a spatula to stir the strawberries as they cook to prevent them from sticking to the bottom of the pan.Once you can draw a line with the spatula in the pan (see picture), you're ready to blend.
- Add the 1 tbsp of cold butter and blend with the hot strawberries until smooth.
- Refrigerate until cold (about 2 hours) or serve warm with savory dishes. Enjoy!
Notes
If the strawberry puree is too thin, then it wasn't cooked long enough.
Keep an eye on the strawberries while they are cooking because the sugar can burn in the pan if you walk away from it.
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