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.