Easy strawberry reduction recipe
Strawberry reduction is when you take fresh or frozen strawberries and heat them to reduce the amount of liquid. You might do this to make a puree to use as a topping, to add into cake batter or even for buttercream. The best thing about making a strawberry reduction is that it keeps all the flavor of the strawberries without adding extra moisture.
I prefer to use frozen strawberries because frozen fruit is generally picked at the peak of freshness and then frozen. You get the most flavor in frozen strawberries.
If strawberries are in season though and you need to use them up, making puree is a great option. You can freeze leftover puree and defrost as you need it. If you’re super talented and know how to can, you can make canned puree. This is definitely on my to-learn list.
Anyone can make a strawberry reduction. It’s super easy and you know I like easy. It just takes two very important things. Strawberries and some patience.
- Defrost your strawberries overnight or chop up your fresh strawberries
- Place them in a sauce pan and bring to a simmer
- Turn heat down to low and let reduce by 1/2. Usually about 20 minutes
- Occasionally stir the mixture to prevent burning
- Let cool before using
Strawberry Reduction Recipe
Strawberry reduction is when you take fresh or frozen strawberries and heat them to reduce the amount of liquid. This reduction has all the flavor of the strawberries without the added liquid and is great for using in other recipes like cakes or buttercream.
- 1 lb fresh or frozen strawberries
- 1 tsp lemon zest
- 1 pinch salt
Defrost strawberries if frozen or cut up strawberries if whole
Place into a small sauce pan and bring to a simmer over med heat
Once bubbling, reduce heat to low and let slowly reduce until berries begin to break up and liquid is almost gone.
Occasionally stir the mixture to prevent burning. Add in lemon zest and salt. Transfer to another container and let cool before use. Store extra in the freezer for up to 6 months
February 21, 2018