Raspberry Puree

Raspberry Puree

Fresh raspberries simmer briefly, then strain into a silky, tangy sauce.

Total 25 min Makes 16 oz Calories 55/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

This raspberry puree cooks fresh or frozen berries with a touch of sugar and lemon juice, then strains out the seeds for a smooth, vibrant sauce. Use it to top cheesecake, swirl into yogurt, drizzle over ice cream, or layer into cocktails and desserts.

Ingredients

  • 4 cups fresh or frozen raspberries
  • 1/3 cup granulated sugar
  • 1 tablespoon lemon juice
  • 2 tablespoons water

Method

  1. Combine the raspberries, sugar, lemon juice, and water in a 6-quart saucepan over medium heat.

  2. Bring the mixture to a gentle simmer, stirring occasionally, and cook until the raspberries break down and release their juices.

  3. Remove from heat and let cool slightly for 5 minutes.

  4. Transfer the mixture to a blender and puree until smooth.

  5. Strain the puree through a fine-mesh sieve set over a bowl, pressing with a spatula to extract the liquid and discard the seeds.

  6. Transfer the strained puree to a jar or airtight container and refrigerate until ready to use.

Rate this recipe

★ 4.2 (1)

Raspberry Puree

This raspberry puree cooks fresh or frozen berries with a touch of sugar and lemon juice, then strains out the seeds for a smooth, vibrant sauce. Use it to top cheesecake, swirl into yogurt, drizzle over ice cream, or layer into cocktails and desserts.

25 min 16 oz 55 cal

Ingredients

  • 4 cups fresh or frozen raspberries
  • 1/3 cup granulated sugar
  • 1 tablespoon lemon juice
  • 2 tablespoons water

Method

  1. 1

    Combine the raspberries, sugar, lemon juice, and water in a 6-quart saucepan over medium heat.

  2. 2

    Bring the mixture to a gentle simmer, stirring occasionally, and cook until the raspberries break down and release their juices.

  3. 3

    Remove from heat and let cool slightly for 5 minutes.

  4. 4

    Transfer the mixture to a blender and puree until smooth.

  5. 5

    Strain the puree through a fine-mesh sieve set over a bowl, pressing with a spatula to extract the liquid and discard the seeds.

  6. 6

    Transfer the strained puree to a jar or airtight container and refrigerate until ready to use.