Make a simple fruit puree.
- soft fruits
- If you grow or buy a surplus of soft fruits, the best way of preserving it for later use is to reduce it to a puree.
- Strawberries, raspberries, loganberries, gooseberries, blackcurrants, plums and damsons can all be pureed the same way.
- Put the fruit through a blender with the juice of a lemon and an orange, pass them through a sieve (for extra smoothness) and sweeten the resulting pulp with a heavy sugar syrup.
- The best basic sugar syrup is made by dissolving in water double the quantity of granulated sugar, and boiling for 5 minutes.
- A general rule of thumb is: to every 900 g of sieved raw fruit, add the juice of half a lemon and half an orange and a sugar syrup made from 225g sugar, 150ml/quarter pint water.
- These purees are excellent for quick frozen desserts such as ice creams and sorbets.