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.
STRAWBERRY PUREE
I buy and flash-freeze strawberries during the peak of the season because that is when they are at their sweetest. This easy 3-ingredient puree can be made with fresh or frozen strawberries. Adjust the sugar according to how sweet your strawberries are.
Provided by Yoly
Categories Strawberry Desserts
Time 10m
Yield 16
Number Of Ingredients 3
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.
Nutrition Facts : Calories 15.4 calories, Carbohydrate 3.8 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.2 g, Sodium 0.3 mg, Sugar 3 g
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.
RASPBERRY PURéE
Make and share this Raspberry Purée recipe from Food.com.
Provided by donna.cvet
Categories Sauces
Time 13m
Yield 1/3 Cup
Number Of Ingredients 3
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.
Nutrition Facts : Calories 308.9, Fat 2.4, SaturatedFat 0.1, Sodium 5.6, Carbohydrate 74.1, Fiber 24, Sugar 45.7, Protein 4.4
STRAWBERRY OR RASPBERRY ICE CREAM
Provided by Melissa Clark
Categories ice creams and sorbets, dessert
Time 30m
Yield About 1 1/2 pints
Number Of Ingredients 8
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.
Nutrition Facts : @context http, Calories 232, UnsaturatedFat 6 grams, Carbohydrate 19 grams, Fat 17 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 10 grams, Sodium 68 milligrams, Sugar 17 grams
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