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Berry Puree

Use this puree to make Raspberry and Meringue "Mess" and Strawberry Slush.

  • Yield: Makes 1/2 cup

Source: Everyday Food, July/August 2009


  • 1 1/2 cups raspberries (6 ounces) or quartered hulled strawberries
  • 1 tablespoon sugar


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

Cook's Notes

To store, refrigerate, up to 2 days.


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