Simple yet decadent, this Raspberry Puree (aka raspberry sauce or raspberry coulis) is easy to make and is ready in just 15 minutes! It is the perfect topping for ice cream, cheesecake, waffles, and so much more!
Ingredients you will need
Only three ingredients and a little bit of water are needed to make this recipe.
Raspberries - 12oz (about 2 cups) of fresh raspberries are used for this recipe.
Sugar - Just a small amount of granulated sugar is added for sweetness.
Lemon - The juice of 1 lemon (about 2 Tablespoons) helps balance out the flavors quite nicely.
Water - ¼ cup is needed.
How to Make
The process is simple! Add all of the ingredients to a medium saucepan and cook over medium heat for 10 minutes, stirring occasionally. Next, pour the sauce into a bowl topped with a fine-mesh colander to remove all of the seeds. Use the back of a spoon to press the fruit through the colander.
How to serve raspberry puree
Swirl it into:
- Oatmeal
- Yogurt
- Cocktails
- Hot Chocolate
As a topping on:
- French Toast
- Pancakes
- Waffles
- Ice Cream
- Cheesecake
- Bread Pudding
- Chocolate Cake
- Angel Food Cake
Helpful Hints
Do not rinse your raspberries until ready to use. They expire quickly! Look for brightly colored, plump berries.
This recipe makes about 1 cup of puree. If you need more, double the recipe!
Frequently Asked Questions
I personally think that fresh is best, but you could use frozen raspberries. Be sure to thaw them prior to cooking and I would decrease the water to 2 Tablespoons.
Yes! Raspberry puree can be stored in an airtight container in the refrigerator for 1 week.
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Raspberry Puree
Ingredients
- 12 ounces Fresh Raspberries (about 2 cups)
- ¼ cup Water
- 2 Tablespoons Sugar
- 2 Tablespoons Lemon Juice
Instructions
- Add all ingredients to a medium saucepan and cook over medium heat for 10 minutes, stirring occasionally.
- Pour the sauce into a bowl topped with a fine-mesh colander to remove the seeds. Use the back of a spoon to press the fruit through the colander.
- Serve, and enjoy!
Notes
- Do not rinse your raspberries until ready to use. These expire quickly! Look for brightly-colored, plump berries.
- You could substitute frozen raspberries, however be sure to thaw them prior to cooking and cut back the water to 2 Tablespoons.
- This recipe makes about 1 cup of puree. If you need more, double the recipe!
- Raspberry puree can be stored in an airtight container in the refrigerator for 1 week.
