We recommend using an amount of sugar equivalent to 20 to 30% of the weight of the strawberries.
With less sugar, preservation becomes more delicate.

With these quantities, you will get about the equivalent of a jar of Bonne Maman jam.

Preparation

1. Wash the strawberries, remove the stems, then cut them into small pieces.
   
   
2. Place the strawberries in a bowl or directly into a saucepan. Add the sugar, mix, then let rest for about 20 minutes. The strawberries will naturally release their juice.
   
   
   
   
   
3. Add a little lemon juice, to taste. It helps to brighten the flavor of the strawberries and balance the sugar.
   
   
   
   
   
4. Heat over medium heat while stirring regularly with a wooden spoon.
   
   
   
   
   
5. If foam appears on the surface, you can remove it gently. This helps to obtain a clearer texture and color, but it is not essential for a homemade preparation.
   
   
   
   
   
6. When the mixture starts to thicken slightly, remove it from the heat. It will continue to set as it cools.
   
   
7. Pour the puree while still hot into a pre-sterilized jar, then close the lid.
   
   
   
   
   
8. Let cool for a few hours at room temperature, then store in the refrigerator.

Storage

Keep the strawberry puree in the refrigerator and use it within a week.
Always use a clean spoon to avoid contaminating the preparation.

To prepare a strawberry matcha latte

Place a little strawberry puree at the bottom of a glass.
Add ice cubes, then the milk of your choice.
Then pour the matcha over the top, slowly, to create pretty layers.

The tangy sweetness of the strawberry and the umami of the matcha complement each other perfectly, for a fresh and gourmet drink.

Find the recipe here:
Strawberry matcha latte & strawberry hojicha latte