Raspberries are sweet, particularly tasty berries. They ripen in late spring and can continue to produce new fruit well into autumn. They taste best straight from the bush, but they can also be frozen as a whole fruit to strain later.
How to strain raspberries?
Straining raspberries is easy by washing them, pureeing them and passing them through a fine-mesh sieve. The resulting raspberry sauce can be used raw or cooked, e.g. B. as a dessert topping or in jams.
Raspberries happen
Use frozen or freshly picked raspberries.
- Pick the raspberries carefully from the bush and immediately pick out any damaged or mushy berries. Frozen berries have already been picked and just need to be defrosted.
- Carefully wash the fresh raspberries under running water. To do this, put the berries in a sieve and rinse them.
- Let the berries drain for a while.
- Now fill the berries into a tall mixing vessel and chop them into a creamy puree.
- You can add some lemon juice and powdered sugar at this point so that all the ingredients are mixed well. Do the same with thawed berries.
- The puree still contains the small seeds of the raspberries. If you need a very fine sauce, pour the puree through a very fine-mesh sieve.
- Stir with a spoon and apply some pressure. This is how the raspberry sauce gets into the bowl, the seeds stay in the sieve.
The raspberry sauce you receive is still raw. If you would like to boil the sauce before using it, you can boil the raspberry puree in a saucepan for three minutes before straining it.
Using pureed raspberries
Raspberry sauce is the crowning decoration for many desserts. It goes well with most types of ice cream, over vanilla pudding or in a quark dish. Sweet yeast dumplings become a special treat when served with a sauce made from pureed raspberries. The quark or cream cheese bread for breakfast gets a special kick with a spoonful of raspberry sauce.
Even if you want to make raspberry jam, use pureed raspberries. This makes the jam particularly spreadable. You can even use the seeds that remain in the sieve when straining. Dry the seeds, mix them with s alt and grind the whole thing into a fruity-s alty seasoning powder that gives salads in particular a completely new aroma.
