Ingredients:

  • 1 lb fresh or frozen strawberries, hulled and sliced
  • 3 tbsp granulated sugar
  • 1 tsp fresh lemon juice
  • 1 pinch fine sea salt

Instructions:

  1. Hull the strawberries and slice them into halves. Place them in a bowl with the sugar and lemon juice.
  2. Maceration Phase: Let the mixture sit at room temperature for at least 15 minutes until a glossy strawberry syrup forms at the bottom of the bowl.
  3. Transfer the berries and all accumulated juices into a high-speed blender or food processor.
  4. Pulse until completely smooth. For a velvet-smooth texture, pass the puree through a fine-mesh sieve using a silicone spatula to remove seeds.