Strawberry Purée for Drinks (No Added Sugar)
This easy strawberry purée recipe shows you how to transform ripe strawberries into a smooth, naturally sweet, flavor-booster—no added sugar needed. It’s perfect for summer drinks like matcha lattes, smoothies, and mocktails.
Fresh strawberry purée is the secret ingredient to the wildly popular and refreshing strawberry matcha latte, but it’s worth making for so much more. This single-ingredient method is simple to make, incredibly versatile, and a great way to use up fresh or frozen berries.
You can make a quick version in about 15 minutes, but if you have a little extra time, letting the purée simmer longer creates a thicker texture and more concentrated strawberry flavor. As the water cooks off, the natural sugars intensify, resulting in a sweeter taste.
Nutrition Benefits
Strawberries are a low-sugar fruit that are also low in calories and high in vitamin C. They provide antioxidants, fiber, and a variety of essential nutrients, making this purée a healthy addition to your favorite beverages or breakfast dishes.
Ingredients
This method is so simple, it only takes one ingredient:
- STRAWBERRIES – Fresh, ripe strawberries are best for making purée, but frozen berries work too. If using frozen, expect a slightly longer cook time as the extra water reduces.
Health Coach Tip
Conventionally grown strawberries consistently rank high on the Environmental Working Group’s “Dirty Dozen” list, meaning they tend to carry high levels of pesticide residue. When possible, opt for organic strawberries to reduce exposure.
Recipe Tips
- Use ripe strawberries – The sweeter your berries, the better your purée will taste. If they’re not quite ripe, leave them on the counter for a day to sweeten, but don’t wash them until ready to use or they’ll mold.
- Be patient – You can stop simmering at 15 minutes for a thinner purée, but for the best flavor, simmer for about 30 minutes or until reduced by half.
- Frozen strawberries work too – Just thaw them first. Due to the excess water, they may take a bit longer to reduce.
- Skip the lemon juice – Many recipes call for it, but strawberries already have a subtle tartness, so it’s not necessary—especially for drinks.
- Adjust sweetness if needed – If your berries aren’t perfectly ripe, add a small amount of organic sugar, honey, liquid stevia, or monk fruit (without erythritol) to taste.
How to Make Strawberry Purée
Turning strawberries into purée couldn’t be easier. Here’s a quick overview:
Start by rinsing your strawberries and removing the stems—no need to hull them.
Next, toss the berries into a food processor and blend on high for about a minute, or until smooth. If you don’t have a food processor, finely chop them by hand.
Pour the purée into a small saucepan and simmer over medium-low heat, stirring frequently to prevent scorching. Cook for about 15 minutes for a thinner consistency, or closer to 30 minutes (until reduced by half) for a thicker, more concentrated, jam-like texture. Trust me, the flavor is worth the extra time!
Once it reaches your desired consistency, transfer the purée to a glass container and let it cool completely before covering and refrigerating. It will continue to thicken as it cools.
It will keep for 3–5 days in the fridge. For longer storage, freeze it in individual portions using ice cube trays or silicone molds.
Uses for Strawberry Purée
Although this recipe is designed for drinks, there are plenty of delicious ways to enjoy it:
- Add a spoonful to a coconut matcha latte
- Stir into mocktails or sparkling water
- Mix with your favorite yogurt or Peanut Butter and Jelly Oatmeal
- Spread on gluten-free toast as a naturally sweet jam alternative
- Blend into smoothies for a boost of strawberry flavor
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FAQs
Stored in an airtight glass container in the fridge, it will stay fresh for 3–5 days.
Absolutely. Freeze in individual portions using ice cube trays or silicone molds for easy, grab-and-go servings.
You can blend strawberries and use them as-is, but the flavor will be lighter and less sweet. Cooking helps concentrate the natural sugars and creates a rich, thick texture that’s easy to mix with other ingredients.
Not quite. While similar in texture (especially when reduced longer), this purée doesn’t contain added sugar or pectin. It’s less sweet than jam, and best enjoyed within a few days.
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Strawberry Purée for Drinks (No Added Sugar)
- Prep Time: 5 minutes
- Cook Time: 30 minutes (or less for a thinner purée)
- Total Time: 35 minutes
- Yield: about 1 cup 1x
- Category: Sauce
- Method: Blending, Simmering
- Cuisine: American
- Diet: Dairy-Free, Gluten-Free, Keto, Low-Carb, Paleo, Vegan, Vegetarian
Description
This easy strawberry purée for drinks is made with ripe strawberries and no added sugar. It’s smooth, naturally sweet, and perfect for summer smoothies, mocktails, and strawberry matcha lattes.
Ingredients
1-pound fresh ripe strawberries, rinsed, stems removed
Sweetener of choice to taste (optional)
Instructions
Rinse the strawberries and remove the stems (no need to hull).
Blend the strawberries in a food processor on high until smooth, about 1 minute. No food processor? Finely chop by hand instead.
Simmer the purée in a small saucepan over medium-low heat, stirring frequently to prevent scorching.
- Cook for 15 minutes for a thinner consistency
- Cook for 30 minutes, or until reduced by half, for a thicker, more concentrated texture.
Transfer the purée to a glass jar once it reaches your desired consistency.
Cool completely, then cover and refrigerate.
Store in the fridge for 3–5 days, or freeze in individual portions using ice cube trays or silicone molds for up to 3 months.
Equipment
Notes
If using frozen berries, thaw first and allow extra time for the additional water to evaporate during cooking.
If additional sweetness is needed, add a little organic sugar, honey, liquid stevia, or erythritol-free monk fruit drops to taste.
The strawberry purée will continue to thicken as it cools.
Yield will vary depending on how long you simmer and how much liquid cooks off.
I am so happy with how easy it was to make this purée. I used it in drinks, and on toast, and my husband mixed it with some plain Greek yogurt.