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–+ servings
a small dish of raspberry puree with scattered fresh raspberries to side.

Raspberry Puree

Author: Hoorah to Health
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!
5 from 1 vote
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Breakfast, Dessert
Cuisine American, French
Servings 8
Calories 28 kcal

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.

Nutrition

Serving: 8Calories: 28kcalCarbohydrates: 7gProtein: 0.4gFat: 0.2gSaturated Fat: 0.01gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.02gSodium: 1mgPotassium: 49mgFiber: 2gSugar: 4gVitamin A: 10IUVitamin C: 9mgCalcium: 8mgIron: 0.2mg