Making a Berry Puree

Strawberries and raspberries are best puréed raw (firm fruits like currants and cherries need to be cooked); sugar is added after puréeing, depending on the future use of the purée. About 250 g fruit will make 250 ml purée.

1. Put hulled and halved strawberries in a blender and purée. There is no need to hull and halve raspberries.

   

2. Rub purée through a fine sieve set over a bowl to remove seeds. Add icing sugar, if using; stir until dissolved.