HealthyBar Clean Label
HealthyBar Strawberry Fruit Puree — 1 kg
A practical ambient fruit puree for repeatable drinks, smoothies, slush, fruit ice cream and desserts.
100% fruit · no added sugar · 1 kg resealable doypack · 6 × 1 kg carton
Best for
family smoothies, lemonades, slush and desserts
Best paired with
banana, lemon, basil, vanilla and yoghurt
Flavour character
Clean, familiar and sweet-tart
Creates an approachable fruit profile and a recognisable red colour.
Ingredients
Strawberry
100% strawberry.
Pour · Blend · Freeze · Finish
Complete recipes and clear final results
Each application includes quantities, preparation and the final result. Freeze is split into slush for a slush machine and fruit ice cream for moulds.
Pour — complete drink recipe
Strawberry Basil Lemonade
Yield: 1 drink, approximately 250–300 ml
Ingredients: 60 g Strawberry puree · 15 g Sicilian Lemon puree · 160 ml cold water · 4 fresh basil leaves · ice as needed
Preparation: Add all ingredients to a shaker with ice, shake until evenly mixed and strain into a chilled glass.
Final result: a refreshing single-serve drink with a clean, familiar and sweet-tart profile and a clean, drinkable texture.
Blend — complete smoothie or bowl recipe
Classic Strawberry Banana Smoothie
Yield: 1 smoothie or bowl, approximately 350–450 ml
Ingredients: 120 g Strawberry puree · 80 g Banana Mix puree · 150 g plain yoghurt or plant-based yoghurt · 60 g ice
Preparation: Place all ingredients in a blender and blend for 30–40 seconds until completely smooth. Pour into a glass and serve immediately.
Final result: a smooth, creamy drink with a clean, familiar and sweet-tart fruit profile.
Freeze — two different frozen results
Slush for a slush machine
Yield: approximately 1.09 kg of ready slush mixture at the calculator’s 20 °Bx target, intended for a slush machine
Ingredients: 600 g Strawberry puree + 92 g sugar + 400 g water.
Preparation: Dissolve the calculated sugar in the water, add the puree and mix until completely uniform. Chill the mixture, pour it into a slush machine and run until a fine, spoonable frozen texture is reached.
Final result: approximately 1.09 kg of ready slush mixture at the calculator’s 20 °Bx target, intended for a slush machine.
Freeze — two different frozen results
Fruit ice cream for moulds
Yield: 1 kg mixture, approximately 10 moulds of 100 g
Ingredients: 500 g Strawberry puree + 23 g ice-cream neutral base + 191.6 g sugar + 284.4 g water + 1 g stabilizer.
Preparation: Mix the sugar with the ice-cream neutral base, add the water and puree, then blend in the stabilizer until completely smooth. Pour into moulds and freeze at −18°C for at least 8 hours.
Final result: 1 kg of smooth fruit ice-cream mixture for moulds, giving approximately 10 portions of 100 g.
Finish — completed topping, sauce or spread
Strawberry Breakfast Jam
Yield: approximately 250–350 g
Ingredients: 250 g Strawberry puree · 50 g sugar · 5 g Sicilian Lemon puree · 3 g pectin
Preparation: Mix the puree, sugar and lemon. Bring to a gentle boil, whisk in the pectin and cook for 3–5 minutes. Transfer to a clean jar and cool.
Final result: a soft-set strawberry jam for toast, yoghurt and desserts.
Pack and storage
1 kg resealable doypack · 6 × 1 kg carton
Store the unopened pouch in a cool, dry place away from direct sunlight, below +20°C. The supplier’s confirmed refrigerated guidance after opening is 0–4°C for a maximum of three days.
Important freezing hint for home users and bars
Important freezing hint for home users and bars
For longer practical use after opening, freeze the pouch or portion it and freeze immediately. While the puree is still frozen or only slightly softened, squeeze or cut off the amount you need and return it promptly to the freezer. Do not allow the whole pouch to thaw and do not repeatedly thaw and refreeze it.
Continue with HealthyBar
HealthyBar Rituals & Founder Pass
Explore the wider HealthyBar product and equipment programme, discover more Ritual ideas or join Founder Pass.