You can put the fruit puree in the mixer so that it is ready for your strawberry drink and so that you can finish your work more quickly. This will also make it easier for you to drink. Various kinds of fruit purees, such as those made from strawberry, kiwi, and other fruits. Strawberry puree is simple to make and goes well with many of your favorite sweets. It only takes a few simple ingredients and about two minutes to make strawberry puree, but once you have it, you can use it on ice cream, put it in angel food cake, put it in your cream, use it to brighten your smoothie, and so much more! Even if the strawberry season is drawing to a close, that does not mean that we cannot bottle the crisp flavor of summer and enjoy it throughout the rest of the year. I enjoy giving many of my recipes a flavor that is fresh and bright like that of strawberries, and I don't limit it to only the summertime. Because of this, at this time of year, we always make a strawberry puree to store in the refrigerator for a flavor that is reminiscent of the summertime. This straightforward recipe for strawberry puree also takes only a few moments to put together. Simply place everything in your food processor or blender and blend for a few minutes, or until the mixture is completely smooth. And now you have a delicious strawberry sauce that you can put on whatever you choose! 
This strawberry puree may be ready in a matter of minutes thanks to its incredibly easy and quick preparation. There are only three components required: strawberries, sugar, and a little bit of lemon juice. There isn't much of a discrepancy in flavor or consistency between homemade strawberry puree made with fresh or frozen strawberries (here's how I freeze fresh strawberries) when making your own puree at home. You can use either fresh or frozen strawberries. You are responsible for making the strawberry sauce. To make strawberry puree, you will need to blend or process the strawberries, sugar, and lemon juice in a blender or food processor. The blending of the berries should take about one to two minutes. Put the strawberry puree in an airtight container, and then store it in the refrigerator for up to five days. You could also place your strawberry puree in a container that is airtight and freeze it for up to three months. Just like strawberry sauce, strawberry puree has a runny consistency, making it an ideal topping for cakes and pies of many kinds. You can drizzle salsa over your favorite cheesecake or mix it with a cold drink like lemonade to make it more interesting. You can make a fluffier sauce by straining the strawberry puree through a sieve with a finer mesh, which will eliminate the strawberry seeds. If you want your strawberry puree to have a more consistent consistency, you can strain it through cheesecloth that has been placed over a mesh sieve and then press it with a rubber spatula. 
strawberry puree mixer
Strawberry puree is a delectable sauce that may be made by a mixer and a strawberry puree and sugar combined in the appropriate proportions. Dressings made with fruit are not only loaded with taste but also take very little work. I would ask that you sample this strawberry sauce. All that is required of you is to puree some fresh or frozen strawberries that have not been sweetened together with a small bit of sugar. It has a shelf life of one week in the refrigerator and one month in the freezer when stored properly. Home cooks rarely prepare or use fruit toppings, but pastry experts have long recognized the versatility of fruit tops and their potential to elevate even the most basic dish into something exceptional. A piece of rich chocolate pie or cheesecake with strawberry icing looks and tastes considerably more appetizing than the alternative. You could even pour it over ice cream or prepare a strawberry milkshake for a quick and easy dessert that your children would adore having in the evening. In addition to working excellently as a component of a fruit fool or Eton Mess, it combines beautifully with whipped cream. As a filling for cakes and rolls, it can be utilized on its own or in combination with other types of pastry creams, whipped cream, and pastry cream. If you want to create this sauce with fresh strawberries, you should wait to buy them when they are at their peak quality. 
Look for berries that are deep red in color, have a pleasant aroma, are full and firm, are of similar size, and do not have any "shoulders" that are white or green at the end of the stem. There shouldn't be any mushy areas, rot, or mold everywhere. The green leaf's lid or skin should still be attached to the leaf, and it should not be brown or wilted. Always be sure that the bottom of the container has been checked. Strawberries are a delicate fruit that do not keep well because of their fragility. If you are not planning to use it right away, you may store it in the refrigerator for a few days on a tray that has been lined with paper towels. Because strawberries absorb moisture easily, they must be washed or their caps must be removed before being stored. Wash the fruit while it is still in its container right before using it (do not soak). As a result, the fruits do not contain any water, and the flavor of the strawberries is significantly watered down. To make strawberry puree, start by thawing frozen strawberries that have not been sweetened in a big bowl. This could take a few hours to complete. Once the strawberries have thawed, place them along with the juice in the bowl of a food processor or blender and process the berries until they have the consistency of puree. 
The puree should be poured into a measuring cup with a capacity of 2 cups (480 mL). You should have approximately a quarter of a cup of puree. To begin, pour in a quarter cup (50 grams) of sugar and whisk the mixture until the sugar has dissolved completely. Taste it, and add additional sugar if it seems to be lacking. In addition to that, you might add some lemon juice to taste. Keep for one week in the freezer after opening. Additionally, the sauce can be frozen.