
Squashed strawberry Bellini

Squashed Strawberry Bellini

Squashed Strawberry Sauce
Ingredients
- 600 g strawberries the more bruised the better
- 200 g icing sugar
Tools
- Scales
- Immersion blender
- Fine mesh sieve
- Mixing bowl
- Sieve for icing sugar
- Balloon whisk
Instructions
- Remove the green tops (hulls) from the strawberries
- If there are moudly bits, cut those off
- Leave bruised fruit, that’s okay
- Blend until smooth
- Pour through the fine-mesh sieve into a bowl
- Sift in icing sugar (don’t be tempted to skip this; you’ll spend longer whisking the lumps of icing sugar out...)
- Whisk until the sugar is fully mixed
- Pour into a jug
Storage
- Your strawberry sauce will keep, covered, in the fridge, for a few days: they *were* manky berries, but the sugar is now going to preserve them.
- Not sure it’s safe? Dip your finger in and taste it! If it tastes okay it is okay. If it feels a little fizzy on your tongue then congrats, you’re making your own alcohol. Chuck it!