Frozen Lemon Puree 1 kg (Carton 5 kg) — Ravifruit

Ravifruit Frozen Lemon Puree: the citrus base trusted by pastry professionals

Ravifruit Frozen Lemon Puree is a ready-to-use professional fruit base made of 90% yellow lemon juice and pulp and 10% sugar, with no preservatives or colourings. Sold in a resealable 1 kg tub, packed in 5 kg cartons (5 tubs), it is stored at -18 °C and delivers the sharp, clean acidity of Sicilian lemons in every batch, all year round.

What is a frozen fruit puree

A frozen fruit puree is fruit picked at full ripeness, refined into a smooth pulp, gently pasteurised and immediately deep-frozen. The cold chain locks in aroma, colour and freshness without additives. For pastry chefs and gelato makers it replaces manual juicing: zero waste, no seasonal price swings, identical results in every recipe.

Sicilian lemons, French fruit expertise

The lemons used by Ravifruit for this puree are grown in Sicily, the historic heart of Mediterranean citrus cultivation. The fruit is harvested at maturity and processed into puree, preserving the bright yellow colour and the balance between frank acidity and aromatic zest notes that distinguish Sicilian lemons from standard industrial concentrates.

The producer: Ravifruit, fruit specialists since 1981

Ravifruit has been producing fruit purees for food service professionals since 1981 in Anneyron, in the Rhône Valley (Drôme, France). A pioneer of the category, the company launched the first ready-to-use fruit coulis in 1988 and ambient pasteurised fruit purees in 1991. Today Ravifruit is part of the IRCA group and supplies pastry, gelato and bar professionals worldwide.

Sensory profile

Bright pale-yellow colour, fine smooth texture without fibres, intense fresh-lemon nose and a frank, mouth-watering acidity balanced by 10% added sugar. The sugar keeps the puree workable at negative temperatures and stabilises sorbet structure without masking the citrus character.

Professional uses in pastry, gelato and bar

Lemon sorbet and granita: the 90/10 fruit-sugar ratio integrates directly into sorbet syrup calculations. Tarte au citron and lemon curd: replaces hand-squeezed juice with a constant acidity level. Mousses, bavarois and cremeux: blends cold into whipped bases without fibres or pips. Glazes and inserts: clean colour and stable flavour after freezing. Bar: sours, spritzes and lemonades with real fruit pulp.

Common mistakes to avoid

Do not refreeze thawed puree: ice crystals break the texture and the acidity flattens. Do not boil it for long periods: prolonged heat above 80 °C degrades the fresh-citrus aromatics, so add the puree at the end of cooking where possible. Do not treat it as plain juice in sorbet recipes: remember the 10% added sugar when balancing total solids.

Pairings

Lemon pairs naturally with mascarpone and ricotta creams, fresh berries, almond and pistachio, white chocolate and basil. For dessert menus, combine this puree with savoiardi biscuits for a lemon tiramisu variation, or with strawberry and raspberry purees for layered entremets and fruit coulis plates.

Storage and food safety

Keep at -18 °C in the original tub. Thaw in the refrigerator at 0-4 °C before use and never refreeze a thawed product, in line with EU food-safety practice for frozen goods. The resealable tub allows partial portioning while protecting the puree from freezer burn and odour transfer. Intended for professional use.

LAPA delivery and logistics

B2B and B2C frozen delivery at -18 °C from the LAPA warehouse in Embrach (Zurich). The LAPA refrigerated fleet serves Zurich, Winterthur, Kloten, Aargau, St. Gallen, Lucerne, Zug, Bern and Basel; for Ticino (Lugano, Bellinzona), French-speaking Switzerland (Geneva, Lausanne, Montreux) and mountain regions (Chur, Davos, St. Moritz) delivery takes 24-48 hours with certified food-grade partner couriers such as Swiss Post, Planzer and Galliker, using insulated packaging with dry ice.

Who it is for

Pastry labs, gelato shops, hotels, restaurants, bakery cafés, catering services, bars and Italian delicatessens looking for a consistent professional lemon base — plus private customers who want pastry-grade results at home.