The fruit should not be over-ripe or bruised. Raw fruit such as raspberries or strawberries should be sieved, to remove all the pips. Other fruit can be put in a covered dish in the oven to start the juice running before the fruit is sieved. Purée can be made from cooked fruit but must be well cooled before freezing. This purée should be sweetened, as if for immediate use.
© 1978 Mary Norwak estate. All rights reserved.