Strawberry puree can be frozen in the following manner, as demonstrated by author and freezing expert Justin Pattison: This technique works how to make wonderfully for preparing purees and smoothies, as well as mousses, soufflés, fruit yogurt, and even French fries. Before adding strawberries or making room in the rapid freeze section of the freezer (which is also the coldest part of the freezer), the freezer should be set to quick freeze for at least two hours. The strawberries are able to keep as much of their flavor as possible when they are quickly frozen. After placing the strawberries in a colander, give them a gentle washing by placing the colander under a stream of cold water and letting it run for a few seconds. To peel the strawberries, squeeze the base of the green stem where they were attached. (Because you don't want the strawberries to become soggy, do this step after washing them.) Put one and a half tablespoons of fresh lemon juice and fifty grams of sugar into a food processor or blender for every 250 grams of frozen strawberries. Blend until smooth. (Strawberries can be combined with or without sugar, but a small amount of additional sugar together with some lemon juice will help maintain the fruit's color as well as its flavor for a longer period of time.) Blend or process the strawberries in a food processor. You can also use a blender. You can strain them through a fine plastic strainer if the seeds are an annoyance to you. Separate the puree into several smaller containers or freezer bags that are appropriate for the freezer, making sure to leave approximately an inch of space between each one to allow for expansion. You can maintain it in the freezer for up to six months if you label it, seal it, or both. After the berries have been set, which should take between two and three hours, the quick freezing process can be sped up. Put the jar of strawberry puree in the refrigerator so that it can freeze overnight, or leave it out at room temperature for a few hours. Combine carefully, and then proceed with the process. Strawberry smoothies are a delightful fruit snack or breakfast option that may win over even the pickiest eaters if you make them yourself. It is healthy because it contains the vitamins and nutrients that are found in fruit, as well as the protein that is found in yogurt, but it is also delicious and enjoyable enough to be served as a cold dessert. If you're looking for an appetizing alternative to milkshakes, try this smoothie instead of your next shake. In addition, you'll be able to purchase this vibrant and flavorful puree right here. It was made by carefully selecting and combining ripe fruits that were gathered by our farmers and growers. In our factory in Valence, the puree was strained and packed after being processed (France). Our method of manufacture ensures that neither the sugar nor the acidity levels are changed, while also maintaining the organoleptic qualities of fresh fruit to the greatest extent feasible. This puree is free of any artificial preservatives, colors, or flavors, and it contains no artificial coloring. 
strawberry puree for smoothies
Both fresh and frozen strawberries can be used how to make delicious strawberry smoothies. If you are using fresh berries, you should add ice to chill the mixture. If you want to use frozen strawberries, seek for ones that have already been sliced in puree so that they can be easily blended. Additionally, whole berries can be used. Be sure to combine everything thoroughly so that you end up with a smooth texture. Instead of using an old blender that has trouble blending all of the components, especially the frozen ones, it is preferable to prepare smoothies if you have a powerful blender rather than an old blender. Is far less difficult to prepare. Put a food processor instead of a blender if you're not sure if a blender is a proper appliance for you. Alternatively, use entirely fresh fruit in your smoothie and only add ice at the very end of the blending process. You may either consume it right away or use a straw to pour it into a thermos so you can take it home. On hot days, breakfast or a snack smoothie is a delicious and refreshing option. Children adore this really sugary strawberry variation. "This was an exceptionally tasty smoothie. It is icy, which makes it refreshing, and it is good for you. This recipe calls for about 2 1/2 cups of ingredients, which ought to be sufficient for two meals (or one generous adult serving). 
There is not a single artificial component." And I utilized it without any further components. Yogurt, whether full-fat or low-fat, works just as well. Smoothie ingredients, 2 cups of frozen strawberries, unsweetened in total. 1/2 cup of juice made from cranberries and raspberries, a quarter of a cup of orange juice, 1/2 cup vanilla yogurt, and 2 fresh big strawberries to be used as a garnish. Gather all of the ingredients, and then put the strawberries in a food processor or blender that has a metal blade attached to it. After adding the juices of the cranberry, raspberry, and orange fruit, as well as the orange juice, add the vanilla yogurt, cover, and immediately mix until smooth, making sure to scrape the sides of the bowl if necessary. Pour into glasses, and then place a strawberry in the center of each one. Serve right away. Alternately, you might use frozen raspberries or frozen black cherries in place of half of the strawberries. For a classic mixture of strawberry and banana flavor as well as an additional touch of natural sweetness, replace some of the strawberries with a frozen ripe banana. If you don't have any cranberry and raspberry juice, you can use orange juice instead, or add more milk for a drink that is creamier. If you choose plain yogurt, your smoothie will have less sugar. Alternately, you might substitute strawberry yogurt for vanilla yogurt. For a beverage that is reminiscent of a milkshake, yogurt can be replaced with frozen yogurt. 
frozen strawberry puree for smoothies
You are in for a pleasant surprise if you believe that the only recipes that can be made using frozen strawberry are smoothies and milkshakes. Naturally, using puree is the best option when creating smoothies because they cause the beverage to become thick and creamy. However, this is not the end of the tale! Cheesecake, strawberry daiquiris, and ice cream sundaes are just a few of the delicious desserts that benefit greatly from the use of frozen strawberries. I'm willing to bet that you already have a bag stashed away in the freezer. Now is the time to head to the kitchen, so take it out of the freezer and discard the ice before you go. I had no choice but, to begin with, the recipe for the smoothie because, to tell you the truth, that is the one I turn to most often for frozen strawberries. When looking for a proven way to create texture without adding ice, which would eventually melt it, using frozen fruit is an excellent option. Because frozen strawberries are so much larger than their fresh counterparts, you will need a powerful blender in order to puree them into a good, even consistency. When in season, fresh strawberries are wonderful, but the window of opportunity to enjoy them is very brief. This year's strawberry crop was very abundant, but after a few weeks of production, the plants showed signs of exhaustion. 
The very best thing that can be done with all of those berries is to place them in freezer bags and wait until they are completely frozen before eating them. Even though it's the middle of winter, you won't have to wait until spring to indulge in delectable treats like this strawberry shoemaker. It is somewhat peculiar for a recipe of this type to actually recommend using frozen fruit as an ingredient. Use caution while working with frozen fruit and always defrost it completely before draining it. However, heating strawberries causes them to expel a significant amount of water; hence, the skin of strawberries that have been eaten raw retains their suppleness and smoothness. The strawberries will begin to break down and become somewhat runny as the scones bake, but this will not be an excessive amount. When heated, strawberries generate a significant amount of fruit, as was just described. As a result, you'll discover that many different recipes call for them to be combined with some kind of thickening agent. This cake is no different; it looks like a giant strawberry, which means you'll probably find yourself eating more of it than you anticipated. To complete the filling for this strawberry pie, mix in a half cup of cornstarch. It's possible that you're only used to adding a few spoonful’s, but have faith in the process. 
how to make frozen strawberry puree
Cooking frozen strawberries, water, and a small bit of salt and sugar results in the creation of homemade strawberry puree. You can adjust the level of sweetness or keep it on the lighter side, and then use it to prepare a range of dishes. I only get one shot at this. I use it how to make strawberry milk (well, that's what my kid uses), or as a topping for ice cream, poured over yogurt or granola. You can also use it to make strawberry milk. Strawberry jam and homemade syrup can be found in the "Sauces" section of this website. Cooking frozen strawberries, water, and a small bit of salt and sugar results in the creation of homemade strawberry puree. You might enjoy it as a snack, but it totally depends on your preferences. Since I use strawberry puree or strawberry syrup pretty frequently in the recipes I prepare and in my everyday life, I thought I'd share this recipe with you on how to make strawberry puree or strawberry syrup. I put it to use in the preparation of strawberry milk. Or (at least this is how my daughter prepares it), as a topping for ice cream that is then covered with yogurt and oats. In comparison to strawberry puree, the strawberry syrup has a higher sugar content and a more concentrated consistency. In a pot, they each begin by combining frozen strawberries, water, sugar, and a touch of salt. It is a waste of time and power to attempt to defrost strawberries in the near future since the heat from the stove will cause them to melt. We add some water, and then continue to cook it, in order to prevent the mixture from catching fire before the strawberries have a chance to exude their natural moisture. To make strawberry puree, put all of the ingredients in a pot and bring them to a boil. Continue heating the mixture until the strawberries are completely broken down and the liquid has just started to simmer. To minimize. 
Because the boiling liquid will expand as it is mixed, you should blend it while it is still in the saucepan using either an immersion blender or a normal batch mixer. If you want a syrup that is thicker and sweeter, you can make it by cooking the puree down until it is reduced by half and then adding a little bit more sugar to it (to taste). You will finish with approximately 1 1/2 cups (12 fl oz. or 350 ml) of syrup after beginning with approximately 3 cups (24 fl oz. or 700 ml) of puree. Strawberry, cream cheese, and whipped cream base with a dollop of jelly and sugar added on top of a soft, creamy cheesecake that does not require baking. If you have already prepared a full quantity of strawberry syrup, you may substitute that for the other four components in the cheesecake topping. Try this recipe for a Strawberry Yogurt Cake for a less difficult alternative. In this particular recipe, I suggest using syrup in place of puree because, if you don't, the cake won't be that sweet.