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HealthyBar Premium Strawberry with Mara des Bois 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
premium drinks, ice pops, coulis and elegant desserts
Best paired with
sparkling wine, basil, vanilla, lemon and white chocolate
Flavour character
More aromatic, floral and intense than standard strawberry
Creates a premium single-fruit impression with a pronounced wild-strawberry aroma.
Ingredients
Premium Strawberry with Mara des Bois
100% strawberries, including Mara des Bois.
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
Mara des Bois Sparkling
Yield: 1 drink, approximately 250–300 ml
Ingredients: 50 g Premium Strawberry with Mara des Bois puree · 10 g Sicilian Lemon puree · 100 ml soda water · 60 ml sparkling wine · ice as needed
Preparation: Add the puree and all non-carbonated ingredients to a shaker or tall glass and mix until smooth. Fill with ice, top with the carbonated ingredient, stir once and serve.
Final result: a refreshing single-serve drink with a more aromatic, floral and intense than standard strawberry profile and a clean, drinkable texture.
Blend — complete smoothie or bowl recipe
Premium Strawberry Yoghurt Smoothie
Yield: 1 smoothie or bowl, approximately 350–450 ml
Ingredients: 120 g Premium Strawberry with Mara des Bois puree · 150 g plain yoghurt or plant-based yoghurt · 2 ml vanilla extract · 50 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 more aromatic, floral and intense than standard strawberry 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 Premium Strawberry with Mara des Bois 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 Premium Strawberry with Mara des Bois 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
Mara des Bois Coulis
Yield: approximately 250–350 g
Ingredients: 200 g Premium Strawberry with Mara des Bois puree · 15 g sugar · 5 g Sicilian Lemon puree · 20 ml water
Preparation: Blend all ingredients until smooth. Warm gently for 2–3 minutes if you want a slightly thicker texture, then cool.
Final result: a smooth premium strawberry coulis for plating, cheesecake and ice cream.
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.
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