Raspberry Puree

5 from 8 votes

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.

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

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.

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