The Pink Drink, once a secret menu option, is a Strawberry Acai Refresher that has been blended with coconut milk to give the drink its signature pretty pink color. We haven’t tried this with monkfruit sweetener, but assume it would also work as a 1:1 swap. Storage info: refrigerate or freeze it

Note that this version says “Creme Frappuccino,” which indicates that there’s no coffee in the drink. This is the caffeine-free version of the Strawberry Funnel Cake Frappuccino. Can you use a natural sweetener in strawberry puree? You bet! If you prefer all natural sugars like maple syrup or honey, they work too. You can use equal parts of the following sweeteners to substitute for sugar: Remove the cover and reduce the water by cooking for about 5 more minutes at medium-low (it may take up to 10 minutes if you use frozen berries). You can cook as little or as much as you like to get the consistency of the puree you need. There's no wrong consistency here, so cook it until you want it :)This is best made with fresh, ripe, peak-of-the-season strawberries. I love making a big batch of this and freezing it for later. Of course, I’ve used fresh fruit to make the strawberry puree as they are in season now but you can also use frozen any time of the year This indulgent frozen drink is a customized Strawberry Frappuccino. Adding pumps of vanilla, white chocolate sauce, and cinnamon dolce syrups make it sweet and delicious. There are few pieces of kitchen equipment that you’ll need to make your puree. You’ll need a great blender (I like my Ninja Blender), a hand strainer and a bowl. Having the right equipment will make all the difference to get the job done. You can store your finished puree in an air-tight container or squeeze bottle, depending on refrigeration or freezing.

Strawberries: fresh strawberries are the heart of the Rossini. Try to find the best strawberries you can; organic if possible. Frozen strawberries will not work here.Strawberries. You can use fresh or frozen strawberries. I used fresh, which will create a thinner puree more like a bellini. Frozen will make your drink extra cool and frosty. Both are delish options. There are many uses for strawberry puree: drizzle it on cakes, waffles, oatmeal and more! Here are the top ways we like to eat it:

How to do it: Fill sterilized, freezer-safe jars with strawberry puree. Leave half an inch of space at the top. Screw on the jar lid and freeze for up to 1 year. Thaw in the fridge overnight before use. Method 2: Freeze in ice cube molds Ready or not…today is my birthday! Join me, and let’s toast with fruity, fun glasses of pink Strawberry Champagne. Strawberry puree adds extra sugar (sugar = moisture) and strawberry solids (adds to the starch content) to a cake batter. Emulsions are super stable mixtures of butter and other ingredients and can withstand a higher proportion of water-based ingredients (that would be your strawberry puree). If you’re all about American buttercream, you can add strawberry puree to that, just not as much. I suggest two ways to add strawberry puree to a cheesecake: before baking by swirling or post-baking by drizzling on the surface.Frozen: If you’d like it to last longer, freezing it is the way to go! It lasts in a freezer safe container for up to 3 months. Fill a Collins glass with ice cubes, then strain the strawberry-infused gin mixture into the glass. Top it off with soda water, leaving some room at the top. Give it a gentle stir, and garnish with fresh strawberry slices, lemon wedges, and a mint sprig if desired. The one non-negotiable is that the sparkling wine taste as dry as possible. If the bottle isn’t labeled brut (Prosecco for example often doesn’t specify), try asking the wine shop owner or looking up info about that label online. Here’s a deliciously fresh recipe you must try with a load of berries: Strawberry Puree! What is it? Strawberry puree is a blend of fresh strawberries, sweetener and lemon juice. It’s uncooked and only lightly sweetened, unlike a strawberry syrup which is cooked with a hefty amount of sugar. Use the fresh puree to dollop on pancakes, oatmeal, waffles, and cakes, or eat with a spoon like applesauce. It surprised us with its pure flavor: and it’s become a standby in our house! (Our kid can’t get enough.)

It may mess up the ratios if the recipe hangs in a delicate balance where exact moisture and starch content are required for a specific texture. If you're looking for a super smooth puree, you can strain their purée to get rid of seeds or leftover strawberry solids.To Make Ahead. Prepare the strawberry puree up to 2 days in advance, storing it in an airtight storage container in the refrigerator (the less air in the jar, the better). Portion the puree into glasses and top with champagne just before serving.