Clear strawberry juice


Clear strawberry juice
In French this is called a "clarification". The method for making a clear strawberry juice is simple, with little added sugar.

The delicious juice obtained can be used in lots of recipes: mousse, cream, jelly, etc.
31 K 3.2/5 (5 reviews)
Grade this recipe:
Keywords:
Last modified on: July 25th 2021
For 200 ml, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 20 min.
Cooking: 40 min.
All in all: 60 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 10 min.
Clear strawberry juice
Remove the stalks from 1 lb + 9.9 oz strawberries, cut into 4 and put into a bowl.

Stage 2 - 2 min.
Clear strawberry juice
Add 2.5 oz caster sugar and mix rapidly.

Stage 3 - 1 min.
Clear strawberry juice
Cover the bowl with stretch film, making sure it seals well.

Stage 4 - 40 min.
Clear strawberry juice
Sit the bowl over a pan of water to form a bain-marie. Leave on low heat for 40 minutes.

Stage 5
Clear strawberry juice
The plastic film will swell into a dome and collect condensation. If you want to see what's going on underneath, tap on it gently.

Stage 6
Clear strawberry juice
After 40 minutes, take the bowl out of the bain-marie and leave to cool with the film still in place.

When cold, remove the film.

You will see the strawberry pieces have softened and are bathed in juice.

Stage 7 - 4 min.
Clear strawberry juice
Pour everything through a fine strainer sitting over a bowl and leave to drain.

Stage 8 - 2 min.
Clear strawberry juice
Collect the juice and pour into a jar with a lid that seals well. Refrigerate until needed.
Remarks
Use the strawberry pieces leftover for another recipe, or simple eat them yourself! (They're good with a little fromage frais).
Keeping: Several days in the fridge in a sealed jar.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe5 RDI=2 %110 RDI=10 %0440 RDI=20 %1,840 RDI: 20 %
Per 100 g020 RDI=2 %080 RDI=4 %320 RDI: 4 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
How much will it cost?
  • For 200 ml : 2.60 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Some other recipes using this recipe
Strawberry mousse with mascarpone
Strawberry mousse with mascarpone

This dessert is bursting with strawberry flavour. The creamy mascarpone mousse is made with a cream whipper and served on a bed of lightly sweetened fresh strawberries.
27 K 25 min.
This recipe uses (among others)
Other recipes you may also like
One should always cover a pan while heating
One should always cover a pan while heating
Tradition says: "One should always cover a pan while heating". In other words, if you heat water (or something else), it comes to the boil faster with a lid on the pan than without. True or false? Let's try the experiment...
July 25th 2017109 K 15 1 hour 20 min.
Beef braised in reduced red wine
Beef braised in reduced red wine
In classic recipes of this kind, the meat is simply cooked in the wine as it comes. This version is different: the red wine is reduced first separately on low heat with herbs, onion and carrot, then the meat is cooked long and slow in this. This method gives the meat a richer, more intense flavour.
March 12th 201751 K3.8 3 hours 55 min.
Provençal colombier for Pentecost
Provençal colombier for Pentecost
The "colombier" (dove cake) is a traditional cake for Pentecost from the south of France, flavoured with orange and almonds. This very moist cake is quite dense as it is made with marzipan (almond paste). It can be eaten on its own or as a dessert, with or without ice cream.
December 30th 201961 K5 1 hour 6 min.
Fruit crémeux
Fruit crémeux
This kind of "crémeux" (it means "creamy", but contains no actual cream) is a basic recipe in the repertoire of French pastry chefs. It is smoother but less frothy than a mousse and uses gelatin to set it as it cools. Often used as a tart filling or in other desserts, crémeux is usually poured to...
September 12th 2020175 K2.5 40 min.
Snails in a brioche
Snails in a brioche
A flat brioche filled with snails, themselves filled with a knob of sophisticated beurre d'escargot. The flat round shape is reminiscent of the old-fashioned French snail dishes. Cut into bite-sized morsels, this makes a good aperitif snack.
September 17th 202454 K 1 hour 45 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-12-08)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page