This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
The delicious juice obtained can be used in lots of recipes: mousse, cream, jelly, etc.
47 K 3.2/5 (5 reviews)
60 min.
Easy
200 ml
2 IngredientsLast modified on: July 25th 2021
For 200 ml, you will need:
500 g strawberries
70 g 
Times for this recipe
Preparation: 20 min.
Cooking: 40 min.
All in all: 60 min.
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.
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.
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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 5 RDI=1 % | 110 RDI=7 % | 0 | 440 RDI=20 % | 1,840 RDI: 20 % |
| Per 100 g | 0 | 20 RDI=1 % | 0 | 80 RDI=3 % | 320 RDI: 3 % |
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
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.
42 K 25 min.
This recipe uses (among others)
Strawberries
Like these other recipes: Strawberry Charlotte, Eton mess, Strawberry and kiwi fruit salad, Frozen cottage cheese with strawberries, Strawberry-mint sorbet, ... See them all 20
Caster sugar
Like these other recipes: Strawberry and rhubarb crumble, Muffin dough, Like MaronSui's, Clafoutis batter, Almond macaroon cake, ... See them all 363
Other recipes you may also like
Brioche dough
It's a soft and rich dough, with butter and eggs which give a smooth and incredibly tasty brioche. This is the basic recipe for brioche dough, used for all other brioche-based recipes on the site. September 16th 2020544 K 44.2 14 hours 30 min.
Clarified butter
This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline. June 21th 2017478 K4.2 2 hours 15 min.
Real custard sauce (crème anglaise)
Real custard or vanilla sauce consists of egg yolks beaten with sugar and cooked slowly in vanilla milk. It is the base or the accompaniment for many desserts. January 17th 2018436 K 24.3 45 min.
How to prepare cabbage
Cabbage can be used cooked or raw, whole leaves or in julienne. Here is how to prepare a cabbage julienne. December 31th 20131.14 M 13.4 45 min.
Cream sauce with Vin Jaune
This sauce made with Vin Jaune ("yellow wine") is emblematic of Comtoise cuisine from Eastern France. It combines the smoothness of cream with the slight acidity and typical flavour of the Vin Jaune. The tricky aspect of cooking with Vin Jaune is that its fugitive flavour tends to disappear when cooked for any length of time. You will notice that this recipe uses a particular way of finishing the sauce to limit this loss of flavour. October 3rd 2018240 K4 50 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-10-12)
Note: We'll never share your e-mail address with anyone else.
Post a 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.