A method for optimising the viscosity of edible juices and purees, of the type comprising the steps of: sorting (1) the product; triturating (2) the product; heating (3) the triturated product; refining (4, 5) in one or more stages, obtaining a juice or puree (9), waste (6) and fibres (8), is characterised in that it comprises at least one of the following steps: recirculating (12) a part of the refined juice or puree to enter the triturating step or to enter the heating step; recirculating a part of the fibres (9) to enter the triturating step; stationing (16) the heated product, before the step of refining.