Cooking and Baking

Removing blueberry seeds from puree

I just made a KILLER blueberry sorbet. But it just wasn't as smooth as I wanted it to be. I strained it first through a wire strainer, but still seeds and smaller bits of skin. The flavor is fantastic, but how would I make it smoother next time? Food mill? Cheesecloth?


Talk is closed, but that doesn't mean the conversations have to stop!

Check out this post for a more thorough explanation, and jump onto our Facebook page or our Twitter feed to keep the conversations going!

Comments:

Comments are closed