Remove the leaves from the strawberries. Clean and chop the strawberries.
Place strawberries in a food processor or blender and process until smooth.
If you don’t like the crunch from the seeds: strain the purée through a fine mesh strainer, pushing with the back of a spoon against the strainer to get as much purée out as you can.
Depending on the sweetness of the strawberries, you may want to add some sweetener. Add the sugar and lemon juice, to taste.
Serve! You can add the strawberry purée to ice cream, pancakes, yogurt, muffins, in beverages and smoothies, etc.
Notes
If using frozen strawberries, thaw them first.
Strawberry ‘purée’ and strawberry ‘coulis’ are terms that are used interchangeably.
You can freeze the puree in jars or other containers. Always leave some headspace. This is because once it is frozen, the liquid will expand.
You can store your homemade fruit purée in an airtight container in the fridge for up to 5 days.