Strawberries with Raspberry Purée

Preparation info

  • Difficulty


  • Six


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.


  • 2 ten-ounce packages frozen raspberries
  • 2 pints (4 cups) fresh strawberries
  • ¼ cup confectioners’ sugar
  • 2 or 3 tablespoons liqueur (optional)


  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 the berries under cold running water. Use a paring knife to remove the stems from the berries. Place the still-wet berries in a mixing bowl and sprinkle with confectioners’ sugar. Refrigerate until ready to serve.

  3. When ready to serve, place the berries in a dessert bowl and pour the raspberry purée over them. If desired, 2 or 3 tablespoons of liqueur may be added to the raspberry sauce. Suitable liqueurs would include Cointreau or Grand Marnier, Kirschwasser, or cognac.