Made from carefully selected lemons that have been crushed whole, and processed in the SICOLY facilities in France, this fruit puree is very pulped and textured, and contains lemon zest. It’s tangy and delicious, with all the aromas and flavor of the fruit perfectly captured and preserved, without taking away its all-natural composition.
The SICOLY Crushed Lemon Frozen Fruit Puree is so much more convenient to use and have around than fresh fruit, especially if you’re a kitchen enthusiast. It won’t spoil as quickly, and you’re sure that the entire thing is safe to consume. It also saves so much time—no peeling, squeezing, juicing, and taking seeds out. Use it for your cakes, muffins, pastries, tarts, frostings, glazes, marinades, and sauces. You can also use them in your drinks, like cocktails, smoothies, even to flavor your teas and beers.
SICOLY means Sica des Coteaux du Lyonnais, and was created in 1962 by a cooperative of fruit producers in France. It’s located in the North of the Rhône Valley with 570 hectares of orchards. SICOLY pioneered the frozen fruit puree trend in 1979, and their puree is regularly used by chefs and restaurants around the world. It’s also used by Ecole Nationale Supérieure de Pâttiserie, which is run by Alain Ducasse, the only living chef with the most Michelin Stars at 21 stars. It’s the leading vocational school for pastry, bakery, confectionery, chocolate, and ice cream arts in France and the world.
Store your fruit puree in the freezer. When ready to use, defrost in the refrigerator for 24 to 48 hours. Do not re-freeze; once defrosted, keep in the coldest part of your refrigerator (2 to 4C). Use within 15 days.