Fruit Puree Recipe

Ingredients

• 2 Cups Fruit (- fresh or frozen (SEE NOTES))
• 2 TBS Granulated Sugar (– or more to taste, depends upon the sweetness of your fruit (SEE NOTES))
• 2 TBS Water
• 1 1/2 tsp Fresh Lemon or Lime Juice ( – or more to taste)

Instructions

1. 1

   --- PUREE WITH FRESH FRUIT ---

2. 2

   Wash Fresh Fruit: Wash and Chop Fresh Fruit: Wash, peel and pit the fruit before roughly chopping into large chunks as needed. If your fruit has a peel and pit, such as a peach, you’ll need to boil and remove the skin before pitting and chopping. (SEE NOTES for prepping fruits)

3. 3

   Macerate Fruit: Add the chopped fruit to a bowl. Sprinkle the sugar over the fresh fruit and then use a spoon to stir and coat the fruit. Set aside and let the fruit macerate for at least 20 minutes on the counter, or cover and store in the fridge up to overnight.

4. 4

   Blend Fruit with Water: Add the chopped fruit and the water to a high-speed blender. Cover and blend the fruit for 2-3 minutes, or until a thick, smooth sauce forms. Stop to scrape down the bowl with a rubber spatula as needed.

5. 5

   Strain Puree: Strain the Puree: Place a sieve or fine-mesh strainer over a bowl. Pour the fruit puree into the strainer and use a rubber spatula to press the puree through the strainer, discarding the seeds, pulp, and any solids.

6. 6

   Add Flavor: To the bowl with the puree, add in the lemon or lime juice and salt. Stir well to combine. Taste the fruit puree and adjust as necessary – adding more sugar for sweetness, citrus juice for acidity, salt for overall flavor, and/or water to thin it out.

7. 7

   Refrigerate or Use Fruit Puree: Refrigerate or Use: Cover the bowl or transfer the puree to a pitcher and store in the refrigerator for up to 2 weeks, or until ready to use in cocktails and drink recipes.

8. 8

   --- FROZEN FRUIT PUREE ---

9. 9

   Thaw Frozen Fruit: Add the frozen fruit chunks to a bowl and thaw according to package instructions. Use a slotted spoon to remove the fruit from the bowl and transfer to another bowl.

10. 10

    Macerate Fruit: Add the granulated sugar to the thawed fruit liquid in the bowl. Whisk to combine. Then, add the thawed fruit back to the bowl and stir to combine. Set aside and let the fruit macerate for at least 20 minutes on the counter, or cover and store in the fridge up to overnight.

11. 11

    Blend Fruit with Water: Add the chopped fruit and the water to a high-speed blender. Cover and blend the fruit for 2-3 minutes, or until a thick, smooth sauce forms. Stop to scrape down the bowl with a rubber spatula as needed.

12. 12

    Strain Pureed Fruit: Strain the Puree: Place a sieve or fine-mesh strainer over a bowl. Pour the fruit puree into the strainer and use a rubber spatula to press the puree through the strainer, discarding the seeds, pulp, and any solids.

13. 13

    Flavor Puree: Add Flavor: To the bowl with the puree, add in the lemon or lime juice and salt. Stir well to combine. Taste the fruit puree and adjust as necessary – adding more sugar for sweetness, citrus juice for acidity, salt for overall flavor, and/or water to thin it out.

14. 14

    Refrigerate or Use Puree: Refrigerate or Use: Cover the bowl or transfer the puree to a pitcher and store in the refrigerator for up to 2 weeks, or until ready to use in cocktails and drink recipes.