Raspberry Puree

5 from 8 votes

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.

Prep Time2

Cook Time5

Total Time7

Course: Dessert

Keyword: dessert, raspberries, sauce

Servings: tablespoons

Calories: 35kcal

Author: Sally Humeniuk

Ingredients

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