Raspberry Puree {with video tutorial}

This simple Raspberry Purée is made completely from scratch with just the good stuff—no additives, no fuss. Drizzle it over ice cream, cheesecake, or brownies, or stir a spoonful into hot chocolate for a sweet, berry-filled twist.

This Raspberry Purée is a simple, vibrant sauce that adds a burst of fresh berry flavor to just about anything you pour it over. Made with only three ingredients—raspberries, sugar, and water—it comes together in minutes and transforms desserts, breakfasts, and even drinks into something special. Whether you’re topping cheesecake, swirling it into yogurt, or layering it in a trifle, this homemade purée tastes far better than anything store-bought. Plus, it freezes beautifully, so you can enjoy summer raspberries all year long.

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.

Once you make this raspberry purée, you’ll wonder how you ever lived without it. It’s the kind of recipe that instantly makes simple things feel special—like plain yogurt, a scoop of vanilla ice cream, or even your morning oatmeal. The color alone is stunning, but it’s that fresh, tart-sweet flavor that really steals the show. I love keeping a jar in the fridge because it turns everyday desserts or breakfasts into something that looks (and tastes) bakery-worthy in seconds.

What You Can Do with Raspberry Purée 🍓

• Top ice cream or yogurt: Drizzle over vanilla ice cream, Greek yogurt, or parfaits for a bright pop of berry flavor.

• Banana split bar favorite: Offer raspberry, strawberry, blackberry, or blueberry purées for a colorful DIY sundae bar.

• Dress up cheesecake: Pour over classic cheesecake and finish with extra fresh raspberries for a gorgeous presentation.

• Perfect with chocolate: Spoon over brownies, chocolate cake, or flourless tortes for a decadent contrast of tart and sweet.

• Swirl into drinks: Stir a spoonful into hot chocolate, lemonade, or sparkling water for a fun and flavorful twist.

• Enhance breakfast dishes: Spread on pancakes, waffles, or French toast instead of syrup for a fruity upgrade.

• Elevate desserts: Layer in trifles, swirl into mousse, or mix into whipped cream for elegant berry flavor throughout.

Video Tutorial for making Raspberry Puree-

How to Make Raspberry Purée 🍓 (Easy, Fresh & Foolproof)

Making homemade raspberry purée couldn’t be easier. Combine raspberries, sugar, and water in a small saucepan over medium heat. Stir as the sugar dissolves and the berries begin to break down. Once the mixture reaches a gentle rolling boil, the raspberries will release their juices and create a vibrant sauce.

Cook for just a few minutes—no need to reduce the liquid too much, since the purée thickens naturally as it cools. Pour the mixture through a fine-mesh sieve set over a bowl, pressing the pulp with a spoon or spatula to extract every bit of flavor while leaving most of the seeds behind. A few seeds slipping through is totally fine—the result will still be silky, sweet, and perfectly pourable.

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.

What’s the Difference Between a Curd and a Purée? 🍋🍓

Fruit curd—like a classic lemon curd—is made with fruit juice (and often zest), sugar, eggs, and butter, sometimes with a touch of water. The eggs and butter give curd its rich, creamy texture and stable thickness, which makes it perfect for spreading or filling pastries, tarts, and cakes.

A purée, on the other hand, is much simpler—made from just fruit, sugar, and sometimes a bit of water. It’s lighter, fresher, and has a more natural fruit flavor. Because it doesn’t contain eggs or butter, purée is thinner and less rich, ideal for drizzling over desserts, stirring into yogurt, or using as a base for drinks and sauces.

In short: curd is creamy and indulgent, while purée is bright, pure, and all about the fruit itself.

The raspberry puree will be thick but you’ll still be able to pour it easily. Just right for pouring over cheesecake or ice cream, brownies, or maybe even…

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.

You can easily swap the raspberries for blackberries, strawberries, or even a mix of berries—any combination will be just as delicious. This raspberry purée is so bright and fresh, you’ll want to keep it on hand at all times. Store a jar in the fridge or freeze some alongside a pint of ice cream, and you’ll always be ready for a last-minute dessert when guests drop by, or a cozy night in with your favorite movie .

Pin

Print Recipe

5 from 8 votes

Raspberry Puree

This Raspberry Purée is a quick, three-ingredient recipe that adds a burst of fresh berry flavor to any dessert or breakfast. Ready in about 10 minutes, it’s smooth, vibrant, and naturally sweet-tart—perfect for drizzling over cheesecake, ice cream, pancakes, or swirling into yogurt and drinks.

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 

1x2x3x

• 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

• 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.

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.