Raspberry Puree

This easy raspberry puree is made with just three ingredients and takes only minutes on the stovetop. Use fresh or frozen raspberries, then strain the mixture for a smooth puree that’s perfect for drinks, cocktails, desserts, breakfast and more. The step-by-step video below shows exactly how to make it.

Homemade raspberry puree has a bright, fresh raspberry flavor and a smooth, pourable consistency that’s so much better than anything bottled. Straining out the seeds makes it especially versatile—spoon it over desserts and breakfast favorites, swirl it into yogurt, or use it to add real raspberry flavor and beautiful color to drinks and cocktails.

Why You’ll Love This Recipe

• Bright, fresh flavor: Bursting with pure raspberry goodness—just the right balance of sweet and tart that instantly elevates any dessert.

• Quick and easy: Made with only three ingredients and ready in about 10 minutes. No special equipment required!

• Versatile: Perfect for drizzling over cheesecake, ice cream, pancakes, or swirling into yogurt, cocktails, or buttercream.

• Make ahead friendly: Keeps beautifully in the fridge for up to 5 days or in the freezer for up to a year, so you can enjoy summer flavor anytime.

• Customizable sweetness: Adjust the sugar or add a splash of lemon juice to get your ideal balance—fresh or frozen berries both work perfectly.

How to Make Raspberry Puree

Making raspberry puree is quick and easy, with just a few simple steps. Cooking the berries briefly helps them break down and intensifies their flavor, while straining removes the seeds for a smooth, versatile puree.

• Combine the ingredients. Add the raspberries, sugar, and water to a saucepan.
• Cook the raspberries. Bring the mixture to a gentle boil, then reduce the heat and cook for about 5 minutes, stirring occasionally, until the berries have broken down.
• Strain the puree. Press the mixture through a fine-mesh strainer, using the back of a spoon or spatula to extract as much puree as possible. Discard the seeds.
• Cool before using. Let the raspberry puree cool before using it in drinks, desserts, or other recipes. It will thicken slightly as it cools.

Watch How to Make Raspberry Puree

Watch the video for a quick step-by-step look at how easy it is to make smooth, seedless raspberry puree at home.

Fresh or Frozen Raspberries

You can make this raspberry puree with either fresh or frozen raspberries, making it an easy recipe to prepare year-round.

• Fresh raspberries: Use ripe, flavorful berries for the best flavor. There’s no need to mash or puree them before cooking.
• Frozen raspberries: Frozen raspberries work well too and can be used right from the freezer. Because they release more moisture, the puree may need to cook a little longer to reach the desired consistency.
• Either works well: Because the raspberries are cooked and strained, both fresh and frozen berries produce a smooth, flavorful puree.

Raspberry Puree for Drinks and Cocktails

Raspberry puree is an easy way to add real raspberry flavor and beautiful color to drinks. Because the seeds are strained out, the finished puree blends smoothly into both alcoholic and nonalcoholic drinks.

• Stir it into lemonade, limeade, iced tea, or sparkling water.
• Add it to cocktails such as margaritas, mojitos, martinis, or sparkling wine drinks.
• Use it in mocktails for fresh raspberry flavor without alcohol.
• Blend it into smoothies or frozen drinks.
• Start with a small amount and add more to taste, since the puree adds both raspberry flavor and sweetness.

Ingredients in Raspberry Purée 🍓

• Raspberries: Fresh raspberries make the brightest, most flavorful purée, but frozen raspberries work beautifully too. If using frozen, just simmer a little longer to help the mixture thicken since they release more moisture.

• Sugar: A modest amount of sugar (about ½ cup) is key—it balances the tartness, adds shine, and helps the purée thicken to the perfect consistency.

• Water: Just a splash ties everything together, ensuring a smooth texture without making the purée too thin or watery.

More Ways to Use Raspberry Puree

Beyond drinks, this simple raspberry puree makes a delicious sauce or topping for all kinds of desserts and breakfast favorites.

• Spoon over cheesecake, pound cake, chocolate cake, or brownies.
• Drizzle over ice cream, hot chocolate or frozen yogurt.
• Serve with pancakes, waffles, French toast, or crepes.
• Swirl into yogurt, oatmeal, or chia pudding.
• Use as a sauce for panna cotta, custard, or other creamy desserts.
• Add a spoonful to whipped cream, frosting, or dessert fillings, depending on the recipe.

How to Store Raspberry Puree

Let the puree cool completely before transferring it to an airtight container. Keeping it chilled makes it easy to have on hand for drinks, desserts, and breakfasts.

• Refrigerator: Store in an airtight container in the refrigerator for up to 5 days.
• Freezer: Freeze raspberry puree in an airtight freezer-safe container for up to 12 months. For convenience, freeze it in smaller portions so you can thaw only what you need.
• To use after freezing: Thaw overnight in the refrigerator and stir well before serving.

Once you see how easy it is to make raspberry puree at home, it’s a great recipe to keep in your back pocket. With just three simple ingredients, you’ll have a smooth, bright raspberry sauce ready for everything from cocktails and lemonade to pancakes, cheesecake, ice cream, and more.

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5 from 8 votes

Raspberry Puree

This easy Raspberry Puree is made with just three ingredients and is ready in about 10 minutes. Fresh or frozen raspberries cook into a bright, sweet-tart sauce that’s strained until smooth and perfect for drinks and cocktails, desserts, pancakes, yogurt, and more.

Course Dessert

Keyword dessert, raspberries, sauce

Prep Time 2 minutes minutes

Cook Time 5 minutes minutes

Total Time 7 minutes minutes

Servings 16 tablespoons

Calories 35

Author Sally Humeniuk

Cook ModePrevent your screen from going dark

Ingredients 

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• 12 ounces raspberries, fresh is best but frozen will also do
• ½ cup sugar
• ¼ cup water

Instructions

• Place the raspberries, sugar, and water in a small saucepan over medium heat, stirring to combine and lightly break up the berries. There’s no need to mash them much—they’ll break down fully as they cook. Bring the mixture to a gentle rolling boil and cook, stirring occasionally, until the liquid thickens slightly, about 5 minutes. If it starts to boil over, tilt the pan slightly to reduce the intensity while keeping the boil steady.
  12 ounces raspberries,, ½ cup sugar, ¼ cup water
• Remove the saucepan from the heat and pour the raspberry mixture into a bowl set with a fine-mesh sieve. Use the back of a spoon to press the berries and juice through the sieve, leaving most of the seeds behind. Taste the puree and adjust sweetness if needed. For extra brightness, add a small squeeze of lemon juice.
• The puree is now ready to be poured over any dessert. If making ahead for a later use, you may refrigerate for up to 5 days or freeze for up to 12 months.

Notes

• Fresh or frozen raspberries: Fresh raspberries generally produce the best flavor and thickness, but frozen raspberries work well too. Because frozen berries release more moisture, the puree may need to cook a little longer to reach the desired consistency.
• Adjust the sweetness: Raspberry sweetness can vary, so feel free to adjust the sugar by a tablespoon or so to taste. You can also add a little more sugar after straining while the puree is still warm enough for it to dissolve.
• Add lemon if needed: A small squeeze of fresh lemon juice can brighten the flavor, especially if your raspberries aren't particularly tart or flavorful.
• Adjust the consistency: For a thicker puree, cook the raspberry mixture a little longer before straining. Keep in mind that the puree will also thicken as it cools and chills.
• Yield can vary: Depending on how long the mixture cooks and how much liquid is pressed through the sieve, the recipe will yield approximately 1¼ to 2 cups of puree. A larger yield will initially be thinner but will thicken somewhat as it chills.
• Storage: Refrigerate cooled raspberry puree in an airtight container for up to 5 days, or freeze for up to 12 months. Thaw frozen puree overnight in the refrigerator and stir well before using.

Nutrition Facts

Raspberry Puree

Amount Per Serving (1 Tblsp)

Calories 35

% Daily Value*

Potassium 32mg1%

Carbohydrates 8g3%

Fiber 1g4%

Sugar 7g8%

Vitamin A 5IU0%

Vitamin C 5.6mg7%

Calcium 5mg1%

Iron 0.1mg1%

* Percent Daily Values are based on a 2000 calorie diet.