I start with fresh fruit, which I then cryovac with a little sugar and cook in a bath for 25-30mins or until the fruit has released its natural juices. Then I carefully strain the resultant liquid through a filter and am left with a clear, robust liquid.
The fruit juice can then be reduced further to create a flavouring agent for other dessert preparations or as a sauce. You can also add other flavour to the bag that will infuse during cooking. For my strawberry juice I added pomegranate seeds and a touch of orange juice to cut through the sweetness.