Strawberry Or Raspberry Puree Recipes

STRAWBERRY PUREE {HOMEMADE STRAWBERRY SAUCE}

Steps:

• Wash berries, remove the green tops and cut into quarters (eights for huge strawberries).
• In a food processor or blender, "pulse" the berries until the consistency is smooth.
• Stir in lemon juice and optional sugar.
• Take the puree and cook it down in a saucepan for 10-15 minutes over medium-low heat until the sauce has thickened. Stir often.

3 WAYS TO MAKE RASPBERRY PUREE - WIKIHOW

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.

STRAWBERRY PUREE

Steps:

• Wash, dry, and stem berries.
• Place in food processor or blender.
• Process until liquid with pulp.
• If desired or needed, sweeten with sugar or honey.
• Use as a topping or in recipes calling for puree.
• Note: 1 pint berries will yield about 1 1/2 cups puree.
• Frozen berries can be used the same way, thaw for about 15 minutes before processing.
• Note: 1 pound package of frozen berries will yield about 2 cups puree.

STRAWBERRY PUREE

Steps:

• Combine strawberries, sugar, and lemon juice in a blender (such as Vitamix®); blend until smooth. Store in the refrigerator in a sealed container or freeze.

STRAWBERRY RASPBERRY PRESERVES

Steps:

• In a large bowl, combine the strawberries, raspberries, sugar, orange zest and juice. Stir to combine and let macerate for 30 minutes.
• After 30 minutes, gently smash the fruit mixture to start breaking the fruit down.
• Remove one-quarter of the fruit mixture and PULSE (not puree) in the food processor and return it to the bowl.
• In a small saucepan, combine the pectin and 3/4 cup water. Bring the water to a boil and boil for 1 minute, no longer. Add to the fruit and stir for 3 to 4 minutes.
• Cover and place in the refrigerator to set for 2 hours or overnight.
• Serve with toast or homemade biscuits.

BERRY PUREE

Steps:

• In a blender, puree raspberries or strawberries and sugar until smooth. Strain mixture through a fine-mesh sieve; discard solids.

STRAWBERRY OR RASPBERRY ICE CREAM

Steps:

• In a small pot, simmer heavy cream, sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream.
• Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer). Strain through a fine-mesh sieve into a bowl. Cool mixture to room temperature.
• Meanwhile, in a blender, purée berries, sugar, lemon juice or balsamic vinegar and salt. Taste and add more sugar and/or lemon juice (or vinegar) if necessary. The purée should be on the sweet side but with some underlying tartness.
• Stir purée into into ice cream base. Cover and chill at least 4 hours or overnight.
• If using raspberries, strain mixture. Churn in an ice cream machine according to manufacturer's instructions. Serve directly from the machine for soft serve, or store in freezer until needed.

RASPBERRY PURéE

Steps:

• Mush the raspberries in a small saucepan.
• Add the water, and turn stove top to medium.
• Stir for at least 5 mins.
• Bring to a simmer for 5-7 mins.
• Add in the powdered sugar, on teaspoon at a time.
• Optional: blend purée in blender for smoother texture.

RASPBERRY PUREE

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.