Blackberry Puree Recipes
BLACKBERRY COULIS
This vibrant and versatile fruit sauce is perfect for serving with ice cream, pancakes or layered up in creamy desserts
Provided by Good Food team
Categories Condiment
Time 20m
Yield Makes about 150ml/¼ pint
Number Of Ingredients 3
Steps:
- Put the blackberries and sugar into a small pan with 100ml/31⁄2fl oz water. Bring to the boil, then simmer for 5 mins until the fruit is soft. Stir in the vanilla, remove and cool a little.
- Tip the contents of the pan into a blender or food processor, and whizz to a purée, then strain through a sieve, rubbing it through with the back of a ladle or spoon. Serve warm or chilled. Keeps in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.
Nutrition Facts : Calories 11 calories, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar
BLACKBERRY PUREE
Use this recipe for blackberry puree to make a Cranberry Sparkler, a festive holiday drink.
Provided by Martha Stewart
Categories Entertaining Cocktail Party Ideas
Yield Makes about 1/2 cup
Number Of Ingredients 1
Steps:
- Place blackberries in the bowl of a food processor; process until pureed. Strain through a fine mesh sieve set over a medium bowl; discard solids. Keep refrigerated in an airtight container until ready to use, up to 2 days.
BLACKBERRY PURéE
Make and share this Blackberry Purée recipe from Food.com.
Provided by Alia55
Categories Sauces
Time 20m
Yield 2 cups
Number Of Ingredients 2
Steps:
- In a strainer placed over a large bowl thaw the blackberries.
- Once the berries are thawed, press to remove all the juices so you are left with only the seeds in the strainer, discard seeds.
- Stir the sugar into the puree, taste, adding more sugar if necessary.
- Refrigerate for several hours or overnight.
Nutrition Facts : Calories 290.2, Carbohydrate 75, Sugar 74.9
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