How to Make a Perfectly Smooth Raspberry Sauce Without Pesky Seeds

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 or food processor ($100, Bed Bath & Beyond) and blend until smooth.

Now comes the part where we eliminate those obnoxious seeds.

How to Strain Raspberry Puree to Remove Seeds

For a seedless raspberry puree, place your pureed raspberries in a fine-mesh sieve ($12, Target) over a bowl. Using the back of a spoon or a rubber spatula, stir and 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. Be sure to scrape the bottom of your sieve, there is likely to be some seedless puree that didn't fall into the bowl yet. Discard the seeds.

While it does take a little extra work to stir and mash those seeds out, the effort pays off when you scoop up a spoonful of smooth raspberry sorbet, or drizzle a sweet raspberry coulis over cake or yogurt. Start adding it to all kinds of recipes.