Making Soft Fruit Purees

Make a simple fruit puree.


  • soft fruits


  1. 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.
  2. Strawberries, raspberries, loganberries, gooseberries, blackcurrants, plums and damsons can all be pureed the same way.
  3. 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.
  4. The best basic sugar syrup is made by dissolving in water double the quantity of granulated sugar, and boiling for 5 minutes.
  5. 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.
  6. These purees are excellent for quick frozen desserts such as ice creams and sorbets.


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