Strawberry Puree & Sauce

By mariannefeldman

The Cake Bible Rose Levy Beranbaum p338

use lightly sweetened as a sauce, unsweetened as a buttercream flavoring or for strawberry shortcake

Ingredients

• Measure Weight
• volume lbs/oz kilograms/grams
• whole strawberries, frozen w/o sugar 20 oz bag 20 oz 567g
• lemon juice, fresh 2 tsp - 10g
• optional: sugar 1/4 cup 1.75 oz 50 g

Preparation

Step 1

In a colander suspended over deep bowl thaw the strawberries completely-will take several hours
Press them if nec to force out the juice
There should be 1 1/4 cups of juice
In a small sauce pan (or microwave) boil the juice til reduced to 1/4 cup.
Pour it into lightly oiled heatproof glass measure
In a food processor puree the strawberries-should have 1 full liquid cup of puree
Stir in the strawberry syrup & lemon juice
To make a lightly sweetened sauce measure again-should have 1 1/4 liquid cups
If u have less, add less sugar
The correct amt of sugar is 1/5 the volume of the puree
(for 10 tbs puree add 2 tbs sugar)
Stir til sugar dissolves
If using fresh berries freeze them in order to make them exude juices
Can add a few drops of French essence of wild strawberry to add flavor intensity