Pureeing fruit seasonally ensures that you have supplies to last through to the next season. Once pureed, pour into muffin pans and freeze, then store in zip bags in the freezer.
Fruit purees are great to make smoothies, fruit drinks, fruit soups, to drizzle over desserts such as cakes or to make into ice treats.
Berries, cherries, mangoes, guavas and pineapples all make for excellent fruit purees. All you need to make fruit puree is fruit and a little water. When it comes to sweetening your puree when making drinks, smoothies etc. I suggest using simple syrup which is a mixture of equal parts sugar and water.
Prep Time: 20 minutes
Freezing time: 3 hours, 30 minutes
Total Time: 3 hours, 50 minutes
Yield: 10 cups liquid puree
Ingredients:
- 2 lbs West Indian Cherries, washed and drained
- Water
Preparation:
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Add 2 cups of cherry to a blender and 1 cup of water.
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Blend until the fruit is completely pureed.
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Pour through a sieve into a large bowl. Use a spoon to stir the puree through the sieve so that you get all the pulp of the fruit. Repeat the process from blending to sieving until all the fruit is pureed.
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Pour puree into a regular 12-cup muffin pan, cover with aluminum foil and place in the freezer until frozen.
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Once frozen, remove the puree from the pan by lightly dipping the pan in lukewarm water. Place in zip bags and freeze to use as you please.
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You will have to use more than one muffin pan to freeze the puree all at once. However, you can freeze it one set at a time, just add the reserved puree to a jug with a lid and refrigerate until one batch is done freezing.