WHy you’ll love this strawberry purée
We use strawberry puree in cocktails pretty regularly, and it’s so easy to make it at home – with frozen fruit! Did you know that frozen fruit is actually picked at peak ripeness, so it’s actually a better choice for making your own purée.
While you don’t need to add anything to the puréed strawberries, I like to add a tiny bit of sugar and lemon juice to enhance the flavor. It doesn’t change much, but it allows the flavors to come through in the drinks a little bit more, and it also helps preserve the fruit for a little bit long.
Ways to use it: strawberry bellini / strawberry mocktail mule / love potion cocktail
Storage tips & tricks
- Refrigerator – Store your purée in an airtight container and use it within 5–7 days for the best flavor. I like to store mine in a squeeze bottle for easy measuring!
- Freezer – Freeze in ice cube trays for easy portions. Once frozen, transfer the cubes to a freezer-safe bag and store for up to 3 months.
- Quick Refresh – If your purée thickens up in the fridge, give it a quick stir or blend with a splash of water to bring it back to a pourable consistency.
Frequently asked questions
More cocktail mixer recipes: homemade grenadine / simple syrup / homemade sour mix / peach nectar
Strawberry Purée
If you’re looking to level up your cocktails with something easy and impressive, strawberry purée is where it’s at. It’s sweet, tangy, and adds that perfect pop of color to your drinks. Whether you’re mixing up a classic daiquiri, a summery spritz, or even a strawberry mocktail mule – homemade strawberry purée is a game-changer – and you’ll only need a few ingredients.
Ingredients
- 1 16-ounce package frozen strawberries, thawed
- 2 tablespoons sugar
- 1 tablespoon lemon juice
Instructions
- Thaw your strawberries. Let them sit at room temperature until they’re soft enough to blend. If you’re in a hurry, a quick zap in the microwave works, too.
- Blend it all together. Toss the thawed strawberries, sugar, and lemon juice into a blender or food processor. Blend until smooth.
- Strain. I don't normally bother with this, but if you want a silky smooth texture, strain the purée through a mesh sieve to get rid of any larger pieces or seeds.
- Store it. Transfer the purée to an airtight container or mason jar, and keep it in the fridge for up to a week. You can also freeze it in ice cube trays for later use.
Last step!Share a picture on Instagram and tag me at @anothercocktailblog!
Nutrition Information
Serving: 1ounce
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