Raspberry Puree is not just for babies! Use it in cocktails, desserts, baking or swirl it through oatmeal, yoghurt or ice-cream.
What is Raspberry Puree?
Raspberry puree is simply raspberries blended and sieved to produce a beautifully smooth and vibrant sauce.
How to Make Raspberry Puree
You can make raspberry puree using either frozen or fresh raspberries. Both work well but produce a slightly different flavour profile and colour. Puree made with frozen raspberries is noticeably darker in colour and has a less vibrant taste. However, frozen berries are available all year round, are often cheaper and the flavour is more consistent.
Using Fresh Berries
To make a puree using fresh raspberries…
- Blend raspberries until pureed
- Sieve, using a fine-mesh strainer to remove the seeds.
Using Frozen Berries
To make a puree using frozen raspberries…
- Thaw raspberries in a fine-meshed strainer placed over a large bowl.
- Push raspberries through the strainer to remove seeds.
How to Sweeten
If you are looking for a sweeter puree, perhaps if you are using it a sauce for desserts or cocktail, you can add a little sugar. Once the raspberries are strained, stir in a tsp of sugar at a time until you have the sweetness desired. (Sugar should NOT be added if using as a baby puree.)
How to Thicken
If you a looking for a thicker sauce you can reduce the puree. Put the puree in a small saucepan, bring to a boil then reduce to simmer for a few minutes, or until desired thickness.
Raspberry Puree Uses
- Baby puree (mixed with other purees)
- Mix into yoghurt
- Added to smoothies or milk
- Stir into oatmeal/porridge
- Use in baking and desserts (muffins, bread, cakes, cheesecakes, buttercream, whipped cream etc)
- Use as a sauce (drizzle over chocolate cake, other desserts, pancakes or waffles)
- Add to cocktails / mocktails
Raspberry Puree for Babies
Raspberry puree is very thin, more like a sauce. For that reason, it makes a good mixing puree rather than a stand-alone one. Mix it with a variety of other fruit purees or stir it through oatmeal or yoghurt. Some suggestions include…
- Raspberry and Apple
- Raspberry and Banana
- Raspberry and Pear
- Peach and Strawberry
- Raspberry and Yoghurt
- Raspberry and Oatmeal
- Refrigerating: Store leftover raspberry puree in an airtight container for up to 48 hours.
- Freeze: Transfer the puree into ice-cube trays and once fully frozen, quickly pop them all out and place into a freezer bag or container. Return to the freezer and store for up to 3 months. (Freezing it this way allows you to take out small portions as needed.) Thaw in the refrigerator.
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- Fine Mesh Strainer
- Blender (if using fresh berries)
- 500g (4 cups) Raspberries SEE NOTE 1
- Add raspberries to a blender and blitz until pureed.
- Pour the pureed raspberries through a fine-meshed strainer placed over a large bowl. Use the back of a spoon to push all the puree through. All you should be left with, in the strainer, is the seeds.