How to Make a Perfectly Smooth Raspberry Sauce Without Pesky Seeds
Raspberries are delicious, but when you’re making recipes with them, their seeds can be annoying. Learn how to make raspberry sauce, aka raspberry puree, that’s totally seed free! All you need is a spoon and fine-mesh sieve to get the essence of the fruit and leave the seeds behind. You can make raspberry sauce with frozen berries, too!
A seedless raspberry puree has many delicious applications in cocktails (and mocktails), desserts, breakfasts, and even dinner recipes with bold fruit sauces. Simple raspberry puree can be used as a sauce as is, or as the starting point for a raspberry sauce recipe. Your fresh raspberry sauce can include the seeds, if you don’t mind them, but nothing tops a smooth raspberry sauce added to your recipes for bright raspberry flavor without seeds sticking in your teeth. Use this simple process of blending and straining raspberries to taste the difference.
How to Make Raspberry Puree
There is no raspberry puree recipe per se, it’s simply raspberries that have been blended until smooth. Add either fresh raspberries or frozen raspberries that have been thawed, to your blender ($99.99 KitchenAid) or food processor ($99.99, Bed, Bath & Beyond) and blend until smooth.
Now comes the part where we eliminate those obnoxious seeds.
Raspberries are delicious, but when you're making recipes with them, their seeds can be annoying. Learn how to make raspberry sauce, aka raspberry puree, that's totally seed free! All you need is a spoon and fine-mesh sieve to get the essence of the fruit and leave the seeds behind. You can make raspberry sauce with frozen berries, too!
Straining my raspberry suace–help!
I made a simple raspberry sauce–pureed a bag of frozen berries w/ a bit of sugar and lemon juice. Poured the mixture into my wire mesh strainer to strain out the seeds and it’s just sitting there. It’s been an hour and only a bit of liquid has seeped through to the bowl below. Any ideas on how I can force the liquid through and leave the seeds in the strainer–without making a huge mess?
The strainer is roundish–I guess I’d call it parabolic in shape.
Thanks in advance for rescuing me!
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