Go Back
raspberry puree

Raspberry Puree

Thembi Dube
This easy raspberry puree can be use to quickly liven up any dessert or add a sweet note to something savory.
Print Recipe Pin Recipe

Ingredients
  

  • 12 oz fresh raspberries *can use frozen. See blog for details
  • 1/4 c sugar
  • 1 tbsp lemon juice *juice of half of a large lemon
  • 1/8 tsp salt
  • 1/2 c water
  • 2 tbsp cornstarch *see blog if you need to omit this
  • 2 tbsp water

Instructions
 

  • Add raspberries, sugar, lemon juice, and salt to a medium saucepan.
  • Cook berry mixture over medium heat until it comes to a boil. In a separate small bowl or cup, prepare corn starch slurry (water + cornstarch). Whisk until there are lumps. Add to saucepan with berries.
  • Reduce to low heat and let mixture simmer until the berries pop and soften. About 5-7 minutes.
  • Remove berries from heat. Using an emersion blender, puree berries until smooth. (You can also puree berries in a standard blender.)
  • *If you would like a smooth final produce without seeds, strain at this step. See blog for details*
  • Your raspberry puree is ready for use! The puree will thicken as it cools.
    This can be served warm or cooled. If using as a cake or cupcake filling, be sure to let it cool completely before use. Store in refrigerator in an airtight container for up to 2 weeks.