So when I make strawberry cake or strawberry cheesecake I take like a pound of strawberries and cook it down into a thick paste that then is folded into the batter.
I can’t tell if OP made cubes out of that paste, which is already bitingly sour from the natural acids in strawberries being so concentrated, or just made jello with strawberry mush and lime juice.
So when I make strawberry cake or strawberry cheesecake I take like a pound of strawberries and cook it down into a thick paste that then is folded into the batter.
I can’t tell if OP made cubes out of that paste, which is already bitingly sour from the natural acids in strawberries being so concentrated, or just made jello with strawberry mush and lime juice.
Sounds like they reduced it without adding any sugar and who knows, an entire squeeze bottle of
As someone who loves sour things… I see no problem with this.