Fresh Raspberry Puree Ready In Minutes Food

RASPBERRY PUREE

Steps:

• Add all ingredients to a small saucepan and turn the heat to medium. Stir to combine and break up the raspberries just a little. You don't need to mash them much. They'll break up completely as they cook. Let ingredients come to a slow rolling boil, stirring occasionally until the liquid has thickened a bit. I've made the puree several times and as long as you keep the rolling boil, about 5 minutes is just right. If the mixture threatens to boil over, lift the edge of the pan up a bit to calm it just enough.
• Remove the raspberry mixture from the heat and pour into a bowl set over a sieve. Using the back of a spoon, push the raspberries and their juice through the sieve to remove most of the seeds. Taste for sweetness, adding more if desired. This is pretty tart/sweet but sometimes I add a little squeeze of lemon juice to brighten the flavor even more.
• The puree is now ready to be poured over any dessert. If making ahead for a later use, you may refrigerate for up to 5 days or freeze for up to 12 months.

FRESH RASPBERRY SAUCE

Steps:

• Place the raspberries, sugar, and 1/4 cup water in a small saucepan over medium heat. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and the framboise into the bowl of a food processor fitted with the steel blade and process until smooth. Pour into a container and chill. The sauce can be refrigerated for up to one week.

RAZZLE DAZZLE

Steps:

• Blend 6 oz. fresh raspberries (about 1½ cups) and 1 cup sherry vinegar in a blender on low speed just to smash berries, about 5 seconds. Pour into a resealable container and let sit at room temperature at least 4 hours or up to overnight.
• Strain raspberry mixture through a fine-mesh sieve into another airtight container (you should have about 1 cup). Cover and chill until ready to use. Do ahead: Raspberry vinegar can be made 1 month ahead. Keep chilled.
• Fill a glass about two thirds full with crushed, cracked, or pebble ice. Add 1½ oz. chilled club soda.
• Combine 1½ oz. fresh pineapple juice, ½ oz. fresh lemon juice, ½ oz. simple syrup, and ½ oz. raspberry vinegar in a cocktail shaker. Fill shaker with ice, cover, and shake until just chilled, about 5 seconds.
• Strain into prepared glass and stir to combine. Mound crushed ice to form a rounded peak on top. Top with orange half-moon and lightly crushed raspberries (if using).

RASPBERRY PURéE

Steps:

• Mush the raspberries in a small saucepan.
• Add the water, and turn stove top to medium.
• Stir for at least 5 mins.
• Bring to a simmer for 5-7 mins.
• Add in the powdered sugar, on teaspoon at a time.
• Optional: blend purée in blender for smoother texture.