1,421 easy and fully explained recipes, with 33,930 photos and 78 videos

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.

24K 5 3.2

Last modified on: July 25^th 2021

Keywords for this recipe:

For 200 ml, you will need:

1 500 g strawberries
2 70 g caster sugar
Total weight: 570 grams

Change these quantities to make: 100 ml 200 ml 400 ml 600 ml

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
19 min.	40 min.	59 min.

At what time:

When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ?
Work this out...

Step by step recipe

Stage 1 - 10 min.

Remove the stalks from 500 g strawberries, cut into 4 and put into a bowl.

Stage 2 - 2 min.

Add 70 g caster sugar and mix rapidly.

Stage 3 - 1 min.

Cover the bowl with stretch film, making sure it seals well.

Stage 4 - 40 min.

Sit the bowl over a pan of water to form a bain-marie. Leave on low heat for 40 minutes.

Stage 5

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

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.

Pour everything through a fine strainer sitting over a bowl and leave to drain.

Stage 8 - 2 min.

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

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
440 Kcal or 1,842 Kj	5 gr	105 gr	0 gr
22 %	2 %	10 %	0 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
77 Kcal or 322 Kj	1 gr	18 gr	0 gr
4 %	<1 %	2 %	0 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 200 ml : 2.56 €

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 recipes that use this recipe

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.
22K 24 min.

See all recipes that use it

This recipe uses (among others)

	Strawberries: You can check-out other recipes which use it, like for example: Strawberry brunoise in a dessert-wine sabayon, You should not soak strawberries in water, Strawberry-mint sorbet, Strawberry sorbet, Strawberry tart, ... All
	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: "BN style" chocolate-filled biscuits, Apple charlotte with toasted brioche, Tarte à l'coloche, Blackberry and almond fondant tart, Clafoutis batter, ... All

Other recipes you may also like

Butter cream

Butter cream is made with egg yolk, sugar syrup and, of course, butter. These days it has fallen rather out of fashion, probably because it's very rich, but it still has its aficionados. Here is the classic plain version, which you can lighten and flavour as you wish.
312K4.6 58 min. October 13^th 2010

Almond cream or frangipane

Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette).
441K 25 44 min. January 23^th 2022

Sugar syrup

This syrup is mainly used as a basis for all sorbet recipes, which consist of this syrup and fruit pulp, but it can be also used to soak biscuits for example, or for fruit salads.
734K3.5 8 min. February 21^th 2011

French croissants

In this famous and highly technical recipe from a piece of yeast-based flaky dough we are going to cut and shape ("roll") croissants.
607K 24.4 2 hours 34 min. June 26^th 2019

Natural leaven

Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful...
1.7M 304.0 7 days 15 min. April 3^rd 2020

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

Post your comment or question

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.

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.