Label
All
0
Clear all filters

Strawberries with Raspberry Purée

Rate this recipe

Preparation info
  • Six

    servings.
    • Difficulty

      Easy

Appears in
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

Become a Premium Member to access this recipe

Download on the App Store
Pre-register on Google Play

Monthly plan

Annual plan

Part of


No reviews for this recipe

The licensor does not allow printing of this title