Strawberry Glaze Recipe
Perfect strawberry glaze for glazing tarts, fresh fruit, and pastries.
Servings: 1 cup
Ingredients
- 225 g (½ pound) Strawberries, 225g (fresh or frozen)
- 100 g (½ cup) Granulated Sugar, 100g
- 60 ml (¼ cup) Water, 60ml
- 1 tablespoon (1 tablespoon) Cornstarch
Instructions
- Wash the strawberries and then hull them. If you want a nice, clear glaze, I recommend using whole strawberries (not halved or quartered) as slicing them releases more pulp and can make the glaze cloudy. However, if you don't care about clarity and want the glaze to cook faster, you can half or quarter the strawberries. Add the whole or sliced strawberries into a saucepan along with the sugar.
- Stir the cornstarch into the water to make a slurry, then add that into the saucepan too.
- Heat the saucepan over medium-low heat, stirring constantly. As the mixture heats, the sugar will dissolve and the strawberries will start to soften and release juice.
- After a few minutes, you'll notice the liquid becoming rosy and slightly thicker. The strawberries should be softened now and starting to break down. Gently mash them with a potato masher or the back of your spoon - you don't want to mash them to a pulp, just help them break down a little and release their juices.
- Continue heating, stirring constantly until the mixture visibly thickens to a syrupy consistency. Once you see thick, slow bubbles bursting on the surface, test if it's ready by running your spoon or spatula along the bottom of the pan. if you can draw a trail across the bottom that takes a second to fill back in, it's ready. If you can't draw a line because it fills in immediately, keep heating for another minute or two, then test again.
- Remove the strawberry glaze from the heat and immediately pass it through a fine mesh sieve to remove all the strawberry pulp. You can use a spoon to gently stir or coax the liquid through, but don't press down into the pulp or force it through, as this will make your glaze cloudy.
- Let the glaze cool completely before using.
Notes
If you want a nice clear glaze, don't slice the strawberries - keeping them whole prevents too much pulp getting into the glaze.
You can replace the granulated sugar with powdered sugar for a clearer glaze that cooks mroe quickly.