Purees For Cocktails

Many! Besides the usual ones, like strawberry, cherry and banana, there are others, like kiwi, raspberry, coconut and pomegranate.

They have the same role as juices. However, they have a more fruity character, compared to juices, and they offer a more intense color. The cocktail creator has to strain or squeeze the puree into the glass or shaker and not just add it, like the rest of the ingredients.

If you want to enjoy a great summer idea, mix vodka with passion fruit puree. Add a little amount of fresh lime juice, as well as triple sec or Cointreau liqueur. A few drops of agave syrup enhances the effect. If you fancy a cocktail with an Italian flair, add peach puree to Prosecco wine. A few drops of cherry or raspberry juice will result in a bright color.

Using a blender, the fruit is turned into a puree. Sugar and acid are then added, to achieve a balance between sweetness and acidity. The ratio of the sweetener and the acidifying agent depends on the nature of each fruit. Fresh fruit is not processed and is stored in a simple cold storage, unlike frozen purees.

Always at the freezer, but not for over six months.

The secret is fresh ideas and improvisation. Purees can easily be used in mocktails, in confectionery or even in cooking.

Once opened, avoid keeping the puree for more than a week.