A simple Raspberry Puree is easy to make from scratch without ingredients you don’t want. Pour over ice cream, cheesecake, brownies, or mix into hot chocolate.
Here’s a recipe for simple, pure Raspberry Puree. The uses are many, and the ingredients are only raspberries and a little bit of sugar (which you could omit but it will be very sour if you do). Lots of ice cream and dessert condiments have ingredients that you don’t want like artificial coloring, high fructose corn syrup or just way too much sugar. This puree is super quick with deep flavor and can be made on the fly, perfect for fresh raspberries that are about to lose their prime or excellent with frozen raspberries, too. I really like it with fresh raspberries best.
What can you do with Raspberry Puree?
Raspberry puree is fantastic on ice cream or yogurt, great in a banana split bar (make a puree using other berries for as well; strawberry, blackberry, blueberry), pour over cheesecake with extra fresh berries, over anything chocolate, especially brownies. Even add a little of the puree in some hot chocolate for a special drink.
Video Tutorial for making Raspberry Puree-
How to make raspberry puree
Raspberries, sugar, and water start out in a small saucepan and get stirred, dissolving the sugar. Let the heat bring the mixture to a rolling boil to break up the raspberries and release their juice and let the sugar fully dissolve. You won’t need to reduce the liquids because the puree will thicken more as it cools and it’s not a jam we’re after here. After just a few minutes, pour the ingredients through a sieve into a bowl. Use a spoon or spatula to push the raspberry pulp through while leaving the seeds behind. If your sieve is not super fine, several seeds will get through which is totally fine. Most of the seeds will still be left behind.
Ingredients in raspberry puree
Raspberries- Fresh works best for this recipe, in my opinion, but frozen raspberries are also delicious, though because of the moisture in the frozen raspberries, you might need more time to thicken the puree.
Sugar- Not a lot of sugar is used in the puree, but I find the 1/2 cup in the recipe is necessary to help thicken the puree and make it nice and shiny.
Water- Just enough water to bring everything together but not to much so the puree is runny.
What’s the difference between curd and puree?
Fruit curd like this lemon curd recipe is made with fruit juice (and zest for citrus), sugar, eggs, butter, and water. Puree is more “pure” and doesn’t use eggs or butter. Curd is hence thicker and usually a bi sweeter than puree. Both are excellent for pouring over dessert items. Curd is better when a thick sauce that remains stable is needed.
Add it to hot chocolate for rich chocolate beverage with a subtle raspberry flavor that’s noticeable but won’t overpower the luscious chocolate notes.
Use blackberries or strawberries or a combination that would be equally as delicious. I hope you’ll try the raspberry puree soon because it’s so fresh and delightful. Keep this and a pint of ice cream in the freezer and you’ve got a last minute dessert for drop-in guests or a single-serving for any pity party of one (hopefully never needed for that) or for a cozy night with your favorite movie.
- 12 ounces raspberries, fresh is best but frozen will also do
- ½ cup sugar
- ¼ cup water
- Add 12 ounces raspberries, ½ cup sugar, and ¼ cup water to a small saucepan and turn the heat to medium. Stir to combine and break up the raspberries just a little. You don't need to mash them much. They'll break up completely as they cook. Let ingredients come to a slow rolling boil, stirring occasionally until the liquid has thickened a bit. I've made the puree several times and as long as you keep the rolling boil, about 5 minutes is just right. If the mixture threatens to boil over, lift the edge of the pan up a bit to calm it just enough.
- Remove the raspberry mixture from the heat and pour into a bowl set over a sieve. Using the back of a spoon, push the raspberries and their juice through the sieve to remove most of the seeds. Taste for sweetness, adding more if desired. This is pretty tart/sweet but sometimes I add a little squeeze of lemon juice to brighten the flavor even more.
- 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.
- Even though raspberries are already pretty tart, a little squeeze of lemon juice can brighten up the flavor if you don't feel like your raspberries are a pungent as you'd like.
- The sugar amount can be adjusted up or down by a tablespoon or so, whatever your taste prefers and it's fine to add extra sugar after the puree has been through the sieve, it's still warm enough to dissolve the sugar into the mix.
- As I mentioned before, I prefer using fresh raspberries to get a successful thickness in the puree. Frozen raspberries will taste wonderful but you may need to boil the mixture a little longer to thicken properly.
- The final amount of puree you'll have will depend on how long you boil down the recipe but I usually get at least 1 1/4 cup but been able to make nearly two cups with the ingredients as listed. Two cups will be a thinner puree to begin with but will thicken in the fridge.