Fruit Puree

You'll see that a few cocktail recipes call for a fruit puree of some kind. You have a few options when it comes to purees. You can buy them already made up or you can make your own. Unless you are making a large volume of drinks (for say a party), I suggest you make your own. It's really easy and the purees are fresh.

Mango Puree
2 mangos, peeled and pitted
2 tablespoons baker's sugar
2 tablespoons water
1 teaspoon fresh lemon juice

Pear Puree
2 pears, peeled and cored
2 tablespoons baker's sugar
2 tablespoons water
1 teaspoon fresh lemon juice

In a blender or food processor fitted with the metal blade, combine the fruit, sugar, water and lemon juice; process to a smooth puree, about 30 seconds. Add more sugar to taste. Strain through a fine metal sieve set over a bowl. Use a rubber spatula to stir and press the puree through the sieve; discard solids. Refrigerate for up to 3 days or freeze for up to 6 months.

I store my purees in those GladWare Mini Round 1/2 cup (4 oz) platic containers. They freeze well and you can label them with your type of fruit and the date. This size is perfect for making about 4 cocktails at a time.

About Dennis Hahn

Dennis Hahn is a cocktail enthusiast living in Portland, Oregon. My focus is on inspiring the average person who appreciates good cocktails to make them on their own at home. Dennis is the publisher of Viva la Cocktail, as well as the President of ID Branding.