Fresh raspberries are great, but when cooking with them, sometimes you don't want the seeds. Learn how to make seedless raspberry puree or raspberry sauce using only 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, desserts, and breakfasts. Fresh raspberry sauce can include the seeds, if you don't mind them, but nothing tops a smooth raspberry sauce added to these recipes.
For seedless raspberry puree place fresh or frozen raspberries in a fine-mesh sieve. Using the back of a spoon or a rubber spatula, mash the raspberries against the side and bottom of the sieve. Continue to press the fruit to remove as much of the juice as possible. Discard the seeds.
Tip: While you can put whole raspberries through a sieve, give yourself a head start by first blending or processing berries in a food processor, then pushing the liquid through the sieve.
Put that smooth seedless raspberry puree to work in all kinds of recipes. Try raspberry puree for cocktails, raspberry syrup on your pancakes, or raspberry puree in frozen sorbet. Use these recipes to get started: