Smooth Raspberry Puree

If you ask me, raspberry puree is one of those basics everyone should know how to make.

This sweet and tart sauce adds a pop of fresh flavor to so many different dishes. The natural goodness of fresh raspberries shines through, creating a smooth, pourable consistency that’s perfect for desserts.

I love how it comes together with just a few simple steps – blend, strain, and you’re done. No cooking required! The straining step removes those pesky seeds, leaving you with a silky smooth puree.

It’s a simple recipe that works magic on everything from ice cream to cheesecake, and it keeps well in the fridge for whenever you need it.

What Kind of Raspberries Should I Use?

Fresh raspberries are ideal for making puree, but frozen raspberries work just as well and are often more budget-friendly. If you’re using frozen berries, let them thaw completely in the fridge before pureeing – this helps maintain their natural sweetness and color. When choosing fresh raspberries, look for ones that are bright red, plump, and free from any mold or mushiness. Keep in mind that red raspberries are the most common variety, but you could also experiment with black or golden raspberries if you can find them at your local farmers market or specialty store.

Options for Substitutions

While this is a simple recipe, you do have some options when it comes to ingredients:

• Raspberries: Fresh or frozen raspberries both work great here. You can also try other berries like strawberries or blackberries, though keep in mind the flavor and color will be different. If using strawberries, you might need to adjust the sugar slightly as they’re naturally sweeter.
• Confectioners’ sugar: Regular granulated sugar can work in a pinch, but you might need to blend the puree longer to avoid any graininess. Honey or maple syrup can also work as substitutes – start with 1 tablespoon and adjust to taste.
• Lemon juice: Fresh lemon juice gives the best taste, but bottled lemon juice works too. You could also use lime juice for a different citrus kick, or even orange juice if you want something less tart.

Watch Out for These Mistakes While Cooking

The biggest mistake when making raspberry puree is not straining the seeds properly – use a fine-mesh strainer and press gently with a spatula or spoon to extract all the juice while leaving the seeds behind. Adding too much sugar at once can be tricky, so start with half the recommended amount and taste as you go, since the natural sweetness of raspberries can vary greatly depending on ripeness and season. To prevent oxidation and maintain the bright color of your puree, don’t skip the lemon juice, and make sure to store it in an airtight container in the refrigerator if not using immediately. For the smoothest results, let your raspberries come to room temperature before pureeing, as cold fruit won’t break down as easily and might require more processing time.

What to Serve With Raspberry Puree?

This sweet and tangy raspberry puree is super flexible – you can use it in so many different ways! It’s perfect drizzled over cheesecake, vanilla ice cream, or a stack of fluffy pancakes for breakfast. You can also mix it into yogurt parfaits or swirl it through overnight oats for a fruity morning treat. For drinks, try adding a spoonful to champagne for an easy raspberry mimosa, or blend it into smoothies and lemonades for a fresh berry kick.

Storage Instructions

Keep Fresh: Your raspberry puree will stay fresh in an airtight container in the fridge for up to 5 days. The bright flavor actually gets better after a day as all the ingredients meld together. Give it a quick stir before using if you notice any separation.

Freeze: This puree is perfect for freezing! Pour it into ice cube trays for easy-to-use portions, or store it in a freezer-safe container for up to 3 months. It’s so handy to have these flavor-packed cubes ready to pop into smoothies or defrost for dessert toppings.

Make Ahead: You can easily make this puree a few days before you need it. It’s great for prepping ahead for parties or when you know you’ll be short on time. Just remember to keep it covered in the fridge until you’re ready to use it.

Preparation Time	5-10 minutes
Cooking Time	2-5 minutes
Total Time	7-15 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 100-120
• Protein: 1-2 g
• Fat: 0-0 g
• Carbohydrates: 25-30 g

Ingredients

• water (as needed to reach desired consistency)
• 2 tbsp powdered sugar (sifted to prevent lumps)
• 10 oz fresh raspberries (choose ripe, vibrant berries for best flavor)
• 2 tbsp fresh lemon juice

Step 1: Cook the Raspberries with Sugar and Lemon Juice

• 10 oz fresh raspberries
• 2 tbsp powdered (confectioners’/icing) sugar
• 2 tbsp fresh lemon juice (approximately 1 small lemon)

Combine the fresh raspberries, powdered sugar, and fresh lemon juice in a small saucepan.

Heat the mixture over medium heat for a couple of minutes, stirring occasionally, until the raspberries begin to bubble and break down.

Step 2: Blend the Raspberry Mixture

• cooked raspberry mixture from Step 1

Transfer the heated raspberry mixture from Step 1 into a food processor or blender.

Pulse until the mixture is completely smooth.

At this stage, the purée should look velvety and vibrant.

Step 3: Adjust the Consistency

• raspberry purée from Step 2
• water (small splashes, as needed)

Add small splashes of water to the purée and pulse again until you reach the desired pouring consistency.

I like to add just enough water so the purée is easily pourable but still rich in color and flavor—usually a tablespoon or two does the trick.

Step 4: Store or Serve the Raspberry Purée

Pour the finished raspberry purée into a small to medium sized jug for serving.

You can also refrigerate it in a covered or airtight container for up to a week, or freeze it for up to 6 months if preparing ahead.