Strawberry or Raspberry Puree

a/n    Strawberries or Raspberries washed and hulled

1. Place strawberries on a parchment lined sheet pan in a single layer. Transfer the sheet pan to the freezer and freeze overnight, or at least 12 hours. When completely frozen, gather and store in an airtight container.

2. Remove strawberries from the freezer and hold at room temperature until they are 75 percent thawed. They will still be freezing cold and hold their shape, but can be squished with your fingers easily.

3. When the berries are 75% thawed, transfer them to a blender cup and puree until smooth.

4. Pass through a chinoise to remove seeds. double bag 1000g in a vacuum bag, seal air tight, and freeze flat in the freezer. When solid, transfer to deep freeze for long term storage.

 

 

 

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