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HealthyBar Sicilian Lemon 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
lemonades, iced tea, slush, ice pops and pastry finishes
Best paired with
strawberry, blueberry, pear, ginger and herbs
Flavour character
Bright, clean and classically citrus
Cuts richness, refreshes and keeps recipes from becoming overly sweet.
Ingredients
Sicilian Lemon
100% Sicilian lemon.
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
Sicilian Lemon Iced Tea
Yield: 1 drink, approximately 250–300 ml
Ingredients: 30 g Sicilian Lemon puree · 200 ml cold black or green tea · 15 g honey or agave syrup · ice as needed
Preparation: Add the puree, sweetener and tea to a shaker or jug. Stir or shake until completely combined, pour over ice and serve immediately.
Final result: a refreshing single-serve drink with a bright, clean and classically citrus profile and a clean, drinkable texture.
Blend — complete smoothie or bowl recipe
Lemon Blueberry Yoghurt Smoothie
Yield: 1 smoothie or bowl, approximately 350–450 ml
Ingredients: 20 g Sicilian Lemon puree · 100 g blueberry puree · 150 g plain yoghurt or plant-based yoghurt · 10 g honey or agave syrup · 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 bright, clean and classically citrus fruit profile.
Freeze — two different frozen results
Slush for a slush machine
Yield: approximately 1.2 kg of ready slush mixture at the calculator’s 20 °Bx target, intended for a slush machine
Ingredients: 250 g Sicilian Lemon puree + 200 g sugar + 750 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 1.2 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: 200 g Sicilian Lemon puree + 35 g ice-cream neutral base + 282.2 g sugar + 481.8 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
Lemon Cheesecake Sauce
Yield: approximately 250–350 g
Ingredients: 100 g Sicilian Lemon puree · 80 g sugar · 100 ml water · 5 g cornstarch
Preparation: Mix the cornstarch with a small part of the cold liquid. Heat the remaining ingredients, whisk in the slurry and cook for 1–2 minutes until glossy.
Final result: a bright, pourable lemon sauce for cheesecake, pancakes and pastry.
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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