Raspberry Puree. Fresh or unsweetened frozen raspberries simmered over low heat with a squeeze of lemon to thicken and create an intensely sweet, yet tangy raspberry sauce.
Delicious by the spoonful, the bright colored, smooth textured raspberry puree is perfect for garnishing other brunch and dessert dishes such as waffles, pancakes, yogurt, ice cream, and cake.
Although they are predominately a summer to early fall fruit, raspberries are readily available year-round. Available in red, gold and black varieties, the red variety is the one we find in most supermarkets.
Unlike many fruit varieties, raspberries do not continue to ripen after they been harvested. So, you need to select the best looking berries you can when shopping. Choose bright colored berries that are plump.
Raspberries can bruise easily and go bad quickly. Best to procure berries when you are ready to use them. Bring them home, remove them from their container, discard any bad berries, spread them on a paper towel so they are not touching one another, use immediately or refrigerate for 1 to 2 days. Do not rinse raspberries until ready to use.
As the summer months roll on, I’ll pair raspberries with stone fruits such as peaches, nectarines, and apricots. The sweet tart flavors of both the raspberries and the stone fruits play off each other beautifully as well as the visual differences make for striking desserts and brunch dishes. Look for my pink champagne cupcakes with raspberry peach buttercream in an upcoming post.
Raspberry puree is an excellent flavor agent. It can take lemonades, smoothies, milkshakes, and cocktails to another level. It is the perfect addition to cake, cupcake, cookie, and tart formulas; or as a layer or topping for cakes, pies, and tarts. The silky smooth sauce can be added to frostings, icings and glazes to create a rich raspberry flavor.
Today, we’re keeping it simple. Our fresh raspberries are simmered over low heat with a couple squeezes of lemon and a bit of sugar. It’s more of a building block, than a recipe. It’s another tool in your dessert arsenal. Sauces, purees, butters, compotes, coulis. Seriously, taking some fruit and applying a technique or two while paring it with complimentary ingredients to deliver something extra. Something special.
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- 12 ounces fresh or frozen raspberries
- 2 tablespoons fresh lemon or lime juice
- 2 tablespoons powdered sugar
- Add fresh raspberries, fresh lemon juice, and powdered sugar to small saucepan. Heat over low heat for about 10 minutes, stirring with a wooden spoon or small plastic spatula occasionally to break up the raspberries.
- Taste the puree and add a little more sugar, if desired.
- Remove the saucepan from the heat. Store raspberry puree in airtight container in refrigerator for up to a week.
- Optional – Pour the raspberry puree into a mesh strainer placed over a small mixing bowl. Push the raspberry sauce through the strainer, leaving the seeds trapped in the strainer. Discard the seeds.
I also used frozen raspberries, skipped d step and added a little more sugar to our taste. Thank You so much for posting this EASY and Delicious recipe. I wanted to bake a very special birthday cake and I used this raspberry sauce as a filling for a doulble layer chocolate cake, frosted with a butter cream cheese frosting, topped with a few whole raspberries and chocolate shavings. 🙂