Berry Puree

You can reserve the syrup to poach other fruits, such as nectarines. Store in the refrigerator and simply top off with a little water as needed.

  • Yield: Makes 1/2 cup
Berry Puree

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.


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