Sweetened fruit purees, the restaurant-plate-decorating darlings of recent years, are among the easiest sauces you can make. They are wildly versatile, complementing everything from lemon sorbet to rich chocolate cake, adding flavor, color, and textural interest to old stand-bys. They also freeze well. Whole berries frozen without sugar (known as IQF—individually quick frozen—in the trade) are a fine year-round substitute for fresh.
COMBINE ALL THE ingredients in a blender and puree. Strain through a fine mesh strainer to remove the seeds if they bother you, and add drops of lemon juice or more sugar to your taste. Store covered in the refrigerator for up to 5 days, or in the freezer for up to 3 months.
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