Best Strawberry Or Raspberry Puree Recipes

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 OR RASPBERRY PUREE

Steps:

• Place the berries and powdered sugar in a small blender with the liqueurs, and purée until totally smooth.
• Strain to remove seeds, if desired. Can be made ahead and stored in refrigerator.

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 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 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.