Whether strawberry puree is the same as syrup is a common question for bakers and cooks. While they share some similarities, there are important differences between strawberry puree and syrup that impact how they can be used.
What is Strawberry Puree?
Strawberry puree is made by blending or mashing fresh strawberries into a smooth, thick mixture. The goal is to break down the strawberry solids into a uniform consistency while retaining the natural strawberry flavor, texture, and color.
Purees may include strawberry juice or have some seeds, pulp and skins from the strawberries. They have a thicker, spoonable texture compared to syrups. Purees are versatile semi-solid ingredients used in a variety of recipes from smoothies to dessert fillings.
What is Strawberry Syrup?
Strawberry syrup is made by simmering mashed strawberries and sugar together into a sweet, pourable liquid. Additional ingredients like water, corn syrup or gelatin may be added to achieve the desired viscosity and shelf stability.
Syrups have a thinner, more liquid-like consistency compared to purees. They can be used as a topping or ingredient to add concentrated strawberry flavor and sweetness without adding texture or changing the consistency of a food or beverage.
Differences Between Strawberry Puree and Syrup
Here are some of the key differences between strawberry puree and syrup:
- Texture – Puree is spoonable and thick while syrup is thin and pourable.
- Consistency – Puree retains more pulp and texture from the strawberries while syrup is smooth.
- Sweetness – Syrup is sweeter due to added sugar.
- Uses – Puree can be used to add flavor and thickness to recipes. Syrup is used as a condiment or topping.
- Shelf life – Properly prepared syrup lasts longer than puree.
Substituting Puree and Syrup
In some recipes, strawberry puree and syrup can be used interchangeably. However, the different textures and sweetness levels will impact the final results.
When substituting puree for syrup, the puree will add more body and strawberry flavor. It may change the mouthfeel and require adjusting other liquids in the recipe. Reduce any additional sugars since the puree contains natural sweetness from the berries.
Substituting syrup for puree will result in a thinner texture and more pronounced sweetness. Compensate by reducing other liquids or adding binders like cornstarch to thicken the end result. The overall strawberry flavor may be less intense without the fiber and pulp from pureed berries.
Uses for Strawberry Puree vs. Syrup
Here are some common uses for strawberry puree vs. syrup based on their different properties:
Strawberry Puree Uses
- Smoothies, shakes, yogurt
- Ice cream, sorbet, frozen yogurt
- Cake, muffin, quick bread batter
- Filings for tarts, turnovers, crepes
- Toppings for waffles, pancakes, French toast
- Mix into oatmeal, chia pudding, overnight oats
- Swirl into cheesecake, mousse
- Mix into whipped cream, custard
- Add to vinaigrettes, sauces, glazes
Strawberry Syrup Uses
- Pancake, waffle, French toast topping
- Mix into milkshakes, lemonade, cocktails
- Drizzle over ice cream, yogurt, fruit salads
- Sweetener and flavoring for smoothies
- Cake décor, fillings, glazes
- Mix into whipped cream
Making Homemade Strawberry Puree and Syrup
Making strawberry puree and syrup at home gives you control over the ingredients and flavors. Follow these basic steps:
Homemade Strawberry Puree
- Wash and hull fresh strawberries.
- Chop strawberries into pieces or leave whole if small.
- Blend chopped strawberries in a food processor or blender until smooth.
- For a thinner puree, add a splash of water, juice or syrup while blending.
- Strain if you want a completely smooth puree without seeds or pulp.
- Store puree in an airtight container in the refrigerator for up to one week.
Homemade Strawberry Syrup
- Hull and roughly chop fresh strawberries.
- Combine chopped strawberries and sugar in a saucepan. Use a 2:1 ratio of sugar to strawberries.
- Simmer over medium heat, stirring frequently, until strawberries are completely broken down, about 10 minutes.
- Strain syrup through a fine mesh sieve to remove seeds and pulp.
- Return strained syrup to pan and simmer until reduced by half and thickened slightly.
- Remove from heat and let cool. Store in an airtight container in the refrigerator for up to 2 weeks.
The possibilities are endless for creating your own variations by tweaking the ingredients. Try adding spices like cinnamon or vanilla or swapping some sugar for honey or maple syrup. You can also substitute frozen strawberries out of season.
Purchasing Prepared Strawberry Puree and Syrup
For convenience, commercially produced strawberry purees and syrups are available to purchase. Here are some options to consider:
Strawberry Puree
- Frozen puree – Provides bright, fresh-picked flavor. Thaw overnight in fridge before using.
- Shelf-stable puree – Pasteurized puree in stand-up pouch. Stores at room temp until opened.
- Puree concentrate – Concentrated puree that is diluted before use. Stores frozen or refrigerated.
- Individually frozen puree cubes – Pop out a cube whenever a recipe calls for puree. Stays frozen.
Strawberry Syrup
- Pancake syrup – Shelf-stable syrup sold at grocery stores near maple syrup.
- Gourmet strawberry syrup – Specialty syrups made with refined sugar or natural sweeteners.
- Sugar-free strawberry syrup – Syrup sweetened with non-nutritive sweeteners.
- Syrup concentrate – Concentrated syrup diluted before use. Store refrigerated.
Look for purees and syrups made without artificial additives for a true strawberry flavor. Check the ingredient list for unwanted thickeners, preservatives and extra sugars.
Strawberry Puree and Syrup Storage
Proper storage maximizes the shelf life and preserves the quality of strawberry purees and syrups:
- Refrigeration – Keep homemade or opened puree/syrup refrigerated in an airtight container. Use within 5-7 days.
- Freezer – Freeze extra homemade puree in ice cube trays or muffin tins. Syrup can also be frozen.
- Pantry – Unopened shelf-stable purees and syrups can be stored in a cool, dry pantry.
- Packaging – Transfer to an airtight glass jar or container after opening. Minimize air exposure.
Look for signs of spoilage like mold growth, off odors, separation, or fizzing. Discard if puree or syrup smells or appears abnormal.
Conclusion
While strawberry puree and syrup share some common ground, they have distinct differences that impact their uses. Puree offers fresh berry flavor and texture while syrup provides a sweet topping or mix-in.
Knowing when to use puree versus syrup comes down to the specific recipe and desired end results. With options to make them at home or purchase prepared versions, strawberry purees and syrups are versatile ingredients to keep stocked in any kitchen.
