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  • The Main Dish
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Raspberry Puree {with video tutorial}

13 Comments

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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.

raspberry puree on top of ice cream with whipped cream and a raspberry in a clear bowlHere’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.

raspberry puree in a clear bowl with a spoon in it and raspberries on the table

 

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.

raspberry puree on a spoon pouring into a clear jarThe 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…

hot chocolate with raspberry puree mixed in it. in tiny white mugs with red hearts on them. whipped cream and red heart sprinkles

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.

raspberry puree on ice cream with whipped cream and a raspberry in a clear bowl

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.

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5 from 8 votes

Raspberry Puree

Simple to make, using fresh or frozen raspberries. The puree can be refrigerated for up to five days and frozen for several months. Use on ice cream, cheese cake, brownies, or even in hot chocolate. The puree makes a generous 1 ¼ cup, depending on how long you boil it down resulting in how thick you make it (the more you boil, the thicker it gets as it reduces). But plan for at least this much.
Course Dessert
Keyword dessert, raspberries, sauce
Prep Time 2 minutes
Cook Time 5 minutes
Total Time 7 minutes
Servings 16 tablespoons
Calories 35
Author Sally Humeniuk

Ingredients 

  • 12 ounces raspberries, fresh is best but frozen will also do
  • 1/2 cup sugar
  • 1/4 cup water

Instructions

  • Add all ingredients 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.

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.

raspberry puree on ice cream in a clear bowl, pinterest pin with puree on a spoon in the bottom picture

You might also like

  • Raspberry Lemonade Cake
  • Raspberry Custard Gratin is simple to make, with homemade Bavarian custard mixed with whipped cream, spread over the raspberries and toasted to perfection.
    Raspberry Custard Gratin
  • Slow Cooker Party Meatballs in Raspberry Balsamic Glaze are easy and flavorful. Included is a simple recipe for basic meatballs, or use packaged, frozen.
    Slow Cooker Party Meatballs in Raspberry Balsamic Glaze

Published on February 1, 2019

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    Recipe Rating




  1. Barbara Gordon says

    April 16, 2022 at 3:13 PM

    would be really nice if the recipe contained (preferably at the start). how much this makes !

    Reply
    • Sally Humeniuk says

      April 19, 2022 at 10:28 AM

      You’re right, Barbara. I’ve edited the recipe with this information. Thanks for the comment.

      Reply
  2. laura h says

    April 8, 2022 at 6:17 AM

    5 stars
    Absolutely perfect! My son loves angle food cake so before he snacked on the whole cake I made him this puree to pour on top. I will have to keep some in the fridge because he loved it so much I don’t think he will go back to snacking on plain ole’ angle food cake again 🙂

    Reply
  3. amy davis says

    April 8, 2022 at 6:11 AM

    5 stars
    YUM! I made this for our ice cream sundaes for family movie night at home and everyone loved it! My daughter practically licked the bowl clean, she loved it that much. Thanks for posting Sally. Delicious.

    Reply
  4. Amber Hill says

    January 22, 2022 at 9:32 AM

    5 stars
    Sounds, and looks super tasty! Thanks for the recipe can’t wait to try it!

    Reply
    • Sally Humeniuk says

      January 23, 2022 at 10:35 AM

      Thanks Amber, I hope you like it!

      Reply
  5. Dan s says

    January 22, 2022 at 9:27 AM

    5 stars
    I’m pretty sure I’m going to make these tomorrow morning! Last time I made lemon pancakes they needed something other than regular syrup and more substantial, I think this would be perfect for those!

    Reply
    • Sally Humeniuk says

      January 23, 2022 at 10:36 AM

      Hi Dan, I think the raspberry puree would compliment lemon pancakes perfectly!

      Reply
  6. Britt w says

    January 21, 2022 at 9:24 AM

    5 stars
    This was amazing! Turned out perfect.I like the suggestions the other commenters have posted. I’ll have to try a few! I like to drizzle a little on my ooey gooey breakfast rolls if I have any left over. Great recipe Sally and your pictures are lovely!

    Reply
  7. Courtney K says

    January 21, 2022 at 9:15 AM

    5 stars
    Quick and easy, yet very tasty! This makes a small amount and is perfect for adding to French toast! The kids love it on their pancakes 🙂

    Reply
  8. Carli says

    January 20, 2022 at 2:35 PM

    5 stars
    Very easy and very good! Loved the texture and the beautiful color! delicious on Chocolate ice cream too 😉

    Reply
    • Sally Humeniuk says

      January 20, 2022 at 3:07 PM

      Carli, I love the idea of pouring this puree onto chocolate ice cream! Thanks for commenting, now I’m off to try it. 🙂

      Reply
  9. Jaclyn K says

    January 20, 2022 at 2:32 PM

    5 stars
    I could not stop eating this just by itself! And it’s absolutely gorgeous on top of ANYTHING! I topped my cheesecake with it and I it was AMAZING!

    Reply

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