This
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I've made a lot of
Which meant I had to go back to all my recipes and detail how much strawberry puree to add if you were using homemade and how much to add if you were using store-bought.
So, I finally decided to make a purée that's just like
❤️ Why this recipe works
When I make
But some people like to make every element of their copycat drinks, which is why I also like to share homemade versions of everything.
This
In the past, my strawberry puree was quick and easy to make in a blender. But when I realized I needed to make my puree quite a bit sweeter, I determined it needed to be done on the stovetop.
This strawberry puree tastes like the
Note that the
🗒 Ingredients
Here's everything you need to make your own homemade strawberry puree that tastes just like
- Fresh strawberries: you can substitute with frozen
- Granulated sugar
- Water
- Cornstarch
- Lemon juice
- Salt
🍓 Recipe tips
- Try to use really fresh, bright red strawberries. If your strawberries are pale or underripe, they won't add enough sweetness and fruity flavor.
- You can use frozen strawberries if you want, but since they contain more water, so I recommend using just 1 tablespoon of water in your mixture instead of 2. You may also need a bit more sugar.
- Chop berries small and evenly as smaller pieces will break down faster and cook more uniformly.
- Keep heat at a gentle simmer as boiling too aggressively will cook off too much liquid and make the puree too jammy.
- If you don't have cornstarch, you can skip the slurry step, but this step does help the puree cling to your glass instead of sliding to the bottom and helps improve layering in drinks.
- Once you add cornstarch, don't let continue cooking for more than 1 minute as mixture can get gummy.
- Let mixture cool slightly before blending it into a puree. Hot liquid traps air and creates foam, which can dull the brightness and glossiness of the puree.
- When straining puree, use the back of a wooden spoon to press down firmly in order to extract as much smooth liquid as possible.
- Chill strawberry puree completely before using in drinks.
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And look at that awesomely smooth puree drizzle!
This is a SUPER sweet puree, but so is
⏲️ How to store
Be sure to store the strawberry puree in an airtight container (I like these small mason jars) in the fridge.
When stored properly, it should stay fresh for about 5 days.
Which means you can make it ahead of time and have it ready to go for all your fave copycat Starbucks drinks!
Because this puree only makes a small amount, depending on the drinks you're making and how many you want to make, you may want to double or even triple the recipe.
🧋 How to use
Here are some of the
Here are some other ways you can use the puree:
- Drizzle on pancakes, waffles, and french toast
- Drizzle on yogurt and oatmeal
- Ice cream topping and milkshake ingredient
- Cheesecake topping
- Glaze for baked goods (whisk with confectioners' sugar)
- Cocktails
- Soda water mix-in
- Iced Tea
- Salad dressing ingredient
When I want a super quick and easy
But when I want a totally homemade from my kitchen
📖 Recipe
Starbucks Strawberry Puree {Copycat Recipe}
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Ingredients
- 1 ½ cups chopped strawberries (about 8-10 large berries- see notes if using frozen)
- ¼ cup granulated sugar
- 2 Tbsp + ½ tsp water divided
- ¼ teaspoon cornstarch
- 1 teaspoon lemon juice
- Pinch salt
Instructions
- Put chopped strawberries, sugar, and 2 tablespoon water to a small saucepan over medium heat.
- Cook for 7-9 minutes, stirring occasionally, until strawberries are very soft and the liquid is bright red and glossy. The consistency should be loose and saucy; not jammy.
- In a small bowl, stir ¼ teaspoon cornstarch with the remaining ½ teaspoon water until completely smooth.
- Once the strawberries are softened, stir the cornstarch slurry into the mixture and let it gently simmer for about a minute, until just slightly thickened. Avoid boiling or cooking too long as mixture may get gummy.
- Remove from heat and stir in the lemon juice and pinch of salt.
- Let puree cool slightly, then blend until completely smooth using either a blender, handheld immersion blender, or food processor.
- Strain mixture through a fine-mesh sieve, pressing firmly with a wooden spoon to extract as much puree as possible.
- Store strawberry puree in an airtight container in fridge and let cool completely before using. Purée should stay fresh for about 5 days when stored properly.
Notes
- If using frozen strawberries, I recommend adding to them to the saucepan whole without thawing. Use just 1 tablespoon of water instead of 2. As the strawberries heat and soften, you can use a wooden spoon to break them up. As frozen strawberries may not be as sweet as fresh, taste puree when you take it off the heat. If you want it sweeter, stir in additional 1 teaspoon sugar at a time.
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