Ingredients
Equipment
Method
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.
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.
