Removing Raspberry Seeds

[celenes]

I am wondering what's the easiest way to get rid of the seeds from raspberries?

I have a recipe that uses fresh raspberries in the batter and I would like it to be less crunchy but still have the raspberry. Do I just need to puree it better or is there another way?

I don't want to use seedless jam in replace of the fresh raspberries if I don't have to.

[SuzySushi]

Strain the raspberries after you puree them. Pass the puree through a fine sieve or chinois.

[Dee]

I make my own seedless raspberry puree all the time. I used to press it though a fine sieve... what a pain that is. It takes forever and is hard on the arm in my opinion. I'd had it with that method until finally I got a hand crank food mill. What a relief... very fast and easy so that's my recommendation. Or for more money there's probably some sort of electric type but I haven't seen one where I live. If you have a really high powered food processor like one of those vitamix blenders, I think that would actually break down the seeds thoroughly rather than having to strain the seeds out but I haven't tried that either.

[sanrensho]

Puree and sieve. Doesn't even have to be all that fine.

[chefpeon]

If you get impatient like me, you can squeeze it through cheesecloth.

Sort of less work then running it through the strainer or sieve and moving the spatula

around.

[Wendy DeBord]

The "trick" to straining seeded fruits in a chinois is to use a metal soup ladel and NOT a spatula to press down your puree.

Also if your going to make pureed raspberries it's cheaper to buy them frozen then to purchase and use fresh.

Last, I wouldn't suggest using raspberry preserves.........that would be too sweet and seem artifical compared to using a puree.

[onehsancare]

RLB recommends a Cuisinart Power Strainer, an attachment to the food processor. These have not been made for years. I remember deciding (when they were available) that I didn't want to spend the $x (? $30?) on one.

About two years ago, after MUCH frustration with trying to strain raspberries, I got on eBay and bought a power strainer. (And, it also needs the "power juicer" to be able to work.) The juicer wasn't bad--maybe $25. The power strainer was about $83.

Even though I'm embarrassed by how much I spent, I adore it. Made strawberry puree on Sunday in under five minutes, completely strained.

[Lesley C]

How about a food mill? Or, if they're a bit mushy, press them through the back of a tamis using a plastic dough scraper.

[Matsu]

I am wondering what's the easiest way to get rid of the seeds from raspberries?

←

If you have an electric juicer, that works great too...strains all the seeds out.

[Kris]

How do you use a food mill? I bought a hand food mill several years ago and have never used it because I can't figure out how. LOL

Also, I tried making raspberry puree and it was hellish. I tried straining the puree through a sieve and the pulp just sat there along with the seeds. I was trying to make a raspberry puree to add to Swiss Meringue Buttercream...what a disaster. It was full of seeds.

[sanrensho]

Also, I tried making raspberry puree and it was hellish.  I tried straining the puree through a sieve and the pulp just sat there along with the seeds.  I was trying to make a raspberry puree to add to Swiss Meringue Buttercream...what a disaster.  It was full of seeds.

Did you push the puree through using a spatula? I made a raspberry buttercream just last weekend, and removing the seeds took no more than a few minutes. Best to do it in a few portions, so you can remove the seeds as they collect.

[nicolekaplan]

how about premade high quality frozen puree. you can't beat it in taste, price or ease of use.

[Kris]

Where would one find frozen purees?

[nicolekaplan]

if you can buy wholesale, seelig, harry wils

if not try dairyland the chefs warehouse i think they sell to anyone through their website. or if you are in new york i believe dean and deluca sells some

[JeanneCake]

or Perfect Puree is ok too - Perfect Puree and see if they sell retail or can put you in touch with a local distributor.

[chiantiglace]

definately do it like Anne. Double triple wrap cheesecloth, fill it and wrench it.

[Patrick S]

If you get impatient like me, you can squeeze it through cheesecloth.

Sort of less work then running it through the strainer or sieve and moving the spatula

around.

←

Plus, you don't have to pick/poke out the seeds that end up wedged into the strainer mesh.

[CanadianBakin']

Did you push the puree through using a spatula? I made a raspberry buttercream just last weekend, and removing the seeds took no more than a few minutes. Best to do it in a few portions, so you can remove the seeds as they collect.

←

I've been looking for a raspberry buttercream recipe that used puree made at home. Would you be willing to share it?

[sanrensho]

I've been looking for a raspberry buttercream recipe that used puree made at home. Would you be willing to share it?

I simply used Rose Levy Beranbaum's Mousseline Buttercream recipe (from the Cake Bible, I'm sure you have it) and added the puree to taste at the end.

For the puree, I just whizzed the raspberries with a few teaspoons of sugar and a tiny squeeze of lemon.

I've found this buttercream stores well at room temperature for 2-3 days.

Edited June 17, 2005 by sanrensho (log)

[Kris]

How do you use a food mill?  I bought a hand food mill several years ago and have never used it because I can't figure out how. LOL

Also, I tried making raspberry puree and it was hellish.  I tried straining the puree through a sieve and the pulp just sat there along with the seeds.  I was trying to make a raspberry puree to add to Swiss Meringue Buttercream...what a disaster.  It was full of seeds.

←

Okay, my husband assembled my food mill the right way. and I figured out how to use it today.

I cooked down a 12 ounce bag of frozen raspberries (thawed in advance) until most of the liquid was gone. Then I poured the puree into my food mill and hand cranked that baby until most of the seeds were out. I rinsed the seeds out of the mill and ran the puree through it a second time. I'd say that I removed about 98% of the seeds. There's still one here or there, but it's a LOT better than my last effort. :)

Once I removed the seeds, it didn't seem like there was much puree left...maybe 1/3 cup or so. However I added it to a batch of Swiss Meringue Buttercream and the flavor of the raspberry puree really sparkled through. I guess it's so concentrated that you don't need much to flavor the buttercream.

Edited June 22, 2005 by Kris (log)

[TraciiTVCL]

Does anyone have a better way to take the seeds out of fresh raspberries besides a big strainer and a spoon?????

Is there a machine I can buy to do this???

I bought a juicer thinking this would work but...NOT!!!!

Any help here really appreciated......oh besides buying them that way!

[RuthWells]

Does anyone have a better way to take the seeds out of fresh raspberries besides a big strainer and a spoon?????

Is there a machine I can buy to do this???

I bought a juicer thinking this would work but...NOT!!!!

Any help here really appreciated......oh besides buying them that way!

←

It's a thankless job no matter how you slice it. I puree the berries in the food processor and then force the pulp through a very fine sieve with a stiff plastic spatula. Good for toning the upper arms, but it is time-consuming.

[pastrymama]

I make a lot of raspberry sauce. I blend it up well while it is hot, then force it thru a chinois with a 2 oz ladle. Just pour enough sauce to fill the strainer, and pump quickly with the ladle. It works really quick. Just be careful not to splash. If you have a lot to do, dump the seeds out of the strainer between batches.

[Patrick S]

Has anyone tried using cheesecloth to strain the seeds out?

[StephMac]

I tried cheesecloth once, with little success; either the seeds went through the cheesecloth (even when double-layered) or the non-seedy pulp got stuck and refused to go through. I ended up mostly with raspberry juice and a handful of tasty, but still seed-filled, raspberry solids.

I was thinking about trying it again, maybe using it more like a sieve and pressing the puree through with a spoon or something, but haven't had a chance yet. Let me know if you find a successful method!