3 WAYS TO MAKE RASPBERRY PUREE - WIKIHOW
Making puree (a thick sauce produced by mashing and straining fruits or vegetables) out of raspberries is a simple process that doesn't require extensive culinary skill and can be put to a variety of uses. Because of their soft texture,...
Provided by wikiHow
Categories Berries
Number Of Ingredients 3
Steps:
- Combine the ingredients in a saucepan. Place the raspberries, sugar and lemon juice in a large saucepan. You may use fresh raspberries if they're in season, or frozen raspberries, which are available year round and are picked and frozen at the peak of freshness. Stick with the minimum amount of sugar and lemon juice that the recipe recommends for now. More can be added to taste later if the puree turns out too tart or sweet. If you are using frozen raspberries, allow them to thaw enough to separate from one another or defrost them in the microwave before heating to make puree.
- Cook over medium heat. Turn on the stove to low-medium or medium heat and begin heating the raspberry mixture. The sugar will begin to melt and combine with the liquid from the raspberries and lemon juice, stewing the fruit. Cook for around 10 minutes or until the raspberries begin to break down and integrate with the liquid, stirring frequently. Cooking on too high a heat might cause the mixture to scorch. Sugar in particular has a very low burning point. Make sure there is another liquid in the pan to dissolve the sugar so that it doesn't burn as it melts.
- Pour the mixture through a strainer to extract the seeds. Position a fine mesh strainer over a large bowl and pour the raspberry mixture over the top. The liquid will run through the strainer while the larger solids will be trapped. Use the back of a spoon to force the remaining fruit through the strainer until only the seeds are left. This method will result in a thick puree that contains some small chunks of the stewed raspberries.
- Refrigerate the puree. Chill the finished puree until it has had time to set up. The puree will thicken on its own as it sits. Take the puree out once it is ready to be used or served. You can also serve it warm as a topping for cakes, custards and ice cream, though it will be slightly thinner than puree that has been refrigerated. Raspberry puree will stay good in the refrigerator for a week or longer. You also have the option of freezing the puree until you need it.
RASPBERRY-LIME FREEZE
This warm-weather dessert goes from blenderto table in minutes. Raspberry sorbet reinforces the flavor of fresh berries, lime zest lends a touchof tartness, and vanilla ice cream adds just the right amount of richness.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 10m
Number Of Ingredients 5
Steps:
- Put 5 1/2 cups of raspberries, the sorbet, lime zest, and lime juice into a blender. Use a spatula to push down the ingredients. Pulse a few times, then puree until very smooth. Add ice cream and puree, stopping and stirring with spatula as needed. Stir in 1 cup raspberries.
- Pour mixture into glasses. Garnish with remaining 1/2 cup raspberries and lime zest. Serve immediately.
RASPBERRY PUREE
The yummy recipe for Pears with Raspberry Sauce was shared by Constance Rak of Westlake, Ohio. "This dish came about when I was expecting company and wanted to make a light pretty dessert with items that I already had on hand," she recalls. "My guests really enjoyed it. I now make it as often as I can--new audience, same dessert, everybody loves it!"
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Place raspberries in a blender; cover and process until pureed. Strain, reserving juice; set aside. Discard seeds. Core pears from bottom, leaving stems intact. Peel pears; set aside., In a large saucepan, bring the grape juice, sugar and lemon juice to a boil; add pears. Reduce heat; cover and simmer for 5-7 minutes or until tender; drain., For each serving, spoon raspberry sauce on plate, then top with a pear. Garnish with whipped cream.
Nutrition Facts :
RASPBERRY LIME TERRINE
Steps:
- In a saucepan, warm the water with the gelatin to dissolve it. Whisk in the lime juice and simple syrup. Taste for sweetness, and adjust if needed. Stir in the raspberries and pour into a loaf pan 8 1/2 by 4 1/2. Chill at least 4 hours. Dip in hot water for 10 seconds to loosen, then flip terrine out onto a serving platter. Keep chilled until ready to serve.
NO-CHURN RASPBERRY-LIME SORBET
Nothing could be easier, or more fun to watch blend together, than this two-ingredient, sorbet. Simply puree frozen raspberries and limeade in a food processor for a few minutes for a colorful and refreshing dessert.
Provided by Food Network Kitchen
Categories dessert
Time 1h10m
Yield 4 servings
Number Of Ingredients 2
Steps:
- Add the raspberries and limeade concentrate to a food processor and process until smooth, scraping down the sides of the bowl with a rubber spatula as needed. Transfer to an airtight container and freeze until scoopable, about 1 hour. The sorbet will keep for up to 2 months.
RASPBERRY LIMEADE
Categories Non-Alcoholic Blender Food Processor Berry Fruit Fourth of July Picnic Kid-Friendly Backyard BBQ Raspberry Lime Summer Shower Party Gourmet Drink Small Plates
Yield Makes about 5 cups, serving 4.
Number Of Ingredients 5
Steps:
- In a blender or food processor purée 1 cup of the raspberries with 1 cup of the water and force the purée through a fine sieve set over a pitcher, pressing hard on the solids. Add the remaining 1 cup raspberries, the remaining 2 1/2 cups water, the sugar, and the lime juice and stir the mixture until the sugar is dissolved. Divide the limeade among tall glasses filled with ice cubes and garnish each drink with some of the mint sprigs.
RASPBERRY AND LIME CUSTARD TART
Categories Milk/Cream Food Processor Egg Fruit Dessert Bake Raspberry Lime Summer Chill Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 tart
Number Of Ingredients 15
Steps:
- Make shell:
- In a bowl with a pastry blender or in a food processor blend or pulse together flour, butter, shortening, and salt until mixture resembles coarse meal. Add 2 tablespoons ice water and toss or pulse until incorporated. Add enough remaining ice water, 1 tablespoon at a time, tossing with a fork or pulsing to incorporate, to form a dough. On a work surface with heel of hand smear dough in 3 or 4 forward motions to make dough easier to work with. Form dough into a ball and flatten to form a disk. Chill dough, wrapped in plastic wrap, at least 1 hour and up to 24.
- On a lightly floured surface with a floured rolling pin roll out dough into a 16- by 7-inch rectangle (about 1/8 inch thick). Fit dough into a 13- by 4-inch rectangular tart pan with a removable fluted rim. Chill shell, covered, 1 hour, or until firm.
- Preheat oven to 400° F.
- Line shell with foil and fill with pie weights or raw rice. Bake shell in middle of oven 10 minutes. Remove weights or rice and foil and bake shell until pale golden, about 5 minutes more. Cool shell in pan on a rack. Shell may be made 2 days ahead and kept in pan, covered, at room temperature.
- Reduce temperature to 250° F. and transfer pan to a baking sheet.
- Make custard:
- Whisk together custard ingredients.
- Pour custard into tart shell. Bake tart on baking sheet in middle of oven 30 minutes and transfer to rack to cool. (Custard will continue to set as tart cools.) Tart may be prepared up to this point 1 day ahead and chilled, covered.
- In a small saucepan cook 1 cup raspberries and sugar over moderately low heat, mashing with a fork and stirring occasionally, 5 minutes and pour through a fine sieve into a small bowl, pressing hard on solids. Discard solids and cool raspberry mixture. Remove rim of tart pan and transfer tart to a platter. Pour cooked raspberry mixture over custard and arrange remaining 2 cups raspberries on top.
RASPBERRY LIME SLUSH
For a cool ending to a meal, our Test Kitchen scoops this bright pink slush into stemmed glasses, then drizzles it with ginger ale. The lime adds a little zing for a sweet-tart taste that's especially refreshing.
Provided by Taste of Home
Time 15m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a small saucepan, combine sugar and 1/2 cup water. Cook and stir over high heat until sugar is completely dissolved. Remove from the heat. Press raspberries through a sieve; discard seeds. , In a large bowl, combine the raspberry puree, sugar syrup, lime juice and remaining water. Transfer to a 1-qt. freezer container. Cover and freeze for 12 hours, stirring occasionally. May be frozen for up to 3 months. , To use frozen raspberry mixture: Combine the raspberry mixture and ginger ale in a 2-qt. pitcher. Or for one serving, combine 1/2 cup raspberry mixture and 1/2 cup ginger ale in a glass.
Nutrition Facts : Calories 112 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 15mg sodium, Carbohydrate 29g carbohydrate (26g sugars, Fiber 1g fiber), Protein 0 protein.
RASPBERRY-LIME PUREE RECIPE
Provided by á-2053
Number Of Ingredients 4
Steps:
- In a food processor fitted with a metal blade, or in a blender, puree the raspberries until smooth. Strain the puree through a fine mesh sieve to remove any seeds and stir in the lime zest and juice and the sugar.
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