Raspberry Puree

5 from 1 vote

Raspberry Puree is not just for babies! Use it in cocktails, desserts, baking or swirl it through oatmeal, yoghurt or ice-cream.

Prep Time15

Total Time15

Course: Dessert, Puree, Sauce

Cuisine: Western

Servings:

Calories: 65kcal

Author: Amy

Equipment

Fine Mesh Strainer
Blender (if using fresh berries)

Ingredients

250g (2 cups) raspberries

Optional (not for babies)

1 to 6 teaspoons (depending on taste) sugar, or sweetener of choice
½ to 1 teaspoons (depending on taste) lemon juice

Instructions

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.
Taste the puree, and if you feel like it needs more sweetness or the raspberry flavour brightened then add sugar and lemon juice, 1 teaspoon at a time, to taste. Stir until dissolved. (not for babies).

Notes

Raspberries: You can use fresh or frozen raspberries. If using frozen there is no need to blend the raspberries as they break down when defrosted. Simply thaw the raspberries in a fine-meshed strainer placed over a large bowl. Push the raspberries through the strainer to remove seeds.

Want a Thicker Puree?: You can reduce the puree by placing it in a small saucepan. Bring to a boil then reduce to simmer for a few minutes, or until desired thickness.

Makes approx ½ cup of sauce.

Nutritional information is a ROUGH guide only, calculated using an online nutrition calculator.

Nutrition