Pure Jus de Fraise

Indulge in the vibrant essence of strawberries with this pure jus de fraise—a luscious, concentrated juice crafted to elevate your desserts. Drizzle it over your favorite ice cream for a burst of fruity sophistication, blend it into cake glazes for a glossy finish, or pair it with delicate pastries to enhance their sweetness. Extracted from frozen strawberries and sugar through a slow, gentle sweating process, this juice captures the fruit’s full intensity without artificial additives. Once the fruits have released their rich flavor, they are discarded, leaving only the purest, velvety jus—a testament to artisanal craftsmanship. Perfect for pastry chefs and home bakers alike, it’s the secret touch for desserts that dazzle.

Pure Jus de Fraise

Course: Dessert
Cuisine: French
Keyword: cheesecake, glaze, jus
Prep Time: 5 minutes
Cook Time: 2 hours
0 minutes
Servings: 900 grams
Calories: 50kcal
Cost: $5
Indulge in the vibrant essence of strawberries with this pure jus de fraise
Print Recipe

Equipment

  • 1 Saucepan
  • 1 Large bowl
  • 1 chinois
  • 1 Rubber spatula

Ingredients

  • 1000 g Frozen strawberries
  • 490 g Sugar
  • 10 g Vanilla sugar Recipe
  • 30 g Lemon juice

Instructions

How To Use Frozen Fruits

  • That’s a great practice in professional kitchens to minimize waste and maximize efficiency. Fruits with blemishes, overripeness, or minor imperfections (but still safe to eat) are separated from those used for fresh presentation. The prepared fruits are stored in airtight containers or vacuum-sealed bags. These frozen fruits can be used for purees, sorbets, ice creams, smoothies, sauces and compotes.
    warm fruits article thumbnail

Why Using Frozen Strawberries

  • For clear and concentrated juice, use frozen strawberries – they release more moisture while in contact with sugar during the slow defrosting process than fresh fruits. Place frozen strawberries in a stainless bowl. Top fruits with sugar and lemon juice. Cover and refrigerate overnight.

Sweating Procedure

  • Place the bowl over a bain-marie; covered. Bring to a boil and cook on very low heat to maintain the boil very gently for 2 to 3 hours.
  • Stir up toward the end to ensure the sugar does not get stuck to the bottom.
  • Pass the cooked fruits through a chinois. Let gravity do the work—no pressing or blending, which pushes pulp through. Discard the exhausted fruits.

Storage

  • Refrigerate for a week or freeze for later use.

Nutrition

Serving: 20g | Calories: 50kcal
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