Craig Claiborne

Strawberries with Raspberry Purée

Preparation info

  • Six

    servings.
    • Difficulty

      Easy

Appears in
Craig Claiborne’s Kitchen Primer
Craig Claiborne’s Kitchen Primer

By Craig Claiborne

Published 1969

  • About

One of the simplest conceivable desserts is fresh strawberries with a purée of raspberries. Defrosted raspberries put through a sieve or food mill work notably as a sauce.

Ingredients

  • 2 ten-ounce packages frozen raspberries
  • 2 pints (4 cups) fresh strawberries

Method

  1. Defrost the raspberries according to the directions on the package. Press the raspberries through a sieve or put them through a food mill. The point is to eliminate as many of the seeds as possible. Discard the seeds and refrigerate the sauce until ready to serve.

  2. Empty the strawberries into a colander and set the colander in the kitchen sink. Rinse t