Sweet, tart, and richly colored, this homemade Raspberry Purée is a welcome addition to nearly any dessert plate or cocktail cart. Made with just two ingredients, zero added sugar, and 5 minutes of effort, this seedless raspberry sauce recipe is worth committing to memory.
⭐ Why You’ll Love This Recipe
Have you ever noticed that when you order a dessert from a restaurant, it’s almost always accompanied by extra dabs, dollops, or drizzles of something tasty? If you want to bring that fine dining level of sophistication to your homemade treats, learning how to make simple sauces should be high on your list of priorities.
From the creamy delights of real chantilly (NOT Redi-Whip!) to the salty-sweet balance of caramel sauce, the nutty, toasty flavor of homemade Nutella to the sweet heat of hot honey sauce, having an arsenal of flavorful dessert add-ons is the easiest way to take even the most ho-hum store-bought dessert to sensational new heights.
Other than my passion fruit purée and other fruit purees, this raspberry purée recipe is one I turn to most often. Not only is this gorgeous ruby sauce a welcome pop of color and flavor, but it is also:
- Quick & Easy - It takes just 5 minutes of active time to create, and you don’t even need to grab a blender or food processor.
- Made With Only 2 Ingredients - All you need are raspberries and a lemon.
- Super Versatile - You can use this recipe for raspberry purée for raspberry drinks, raspberry buttercream cakes, raspberry ice cream, cheesecake, cheese plates, or nearly anything you can think of that might benefit from its sweet-tart flavor. I even have a few ideas on how to transform it into a savory accompaniment for meats. Read on below for tons of ideas!
- Wholesome & Nutritious - Made entirely with fruit and fruit juice (and not a lick of sugar or artificial preservatives in sight!), this raspberry coulis is just as welcome on your breakfast porridge or yogurt as it is on your favorite chocolate cake.
As promised this homemade raspberry sauce recipe requires just 2 simple ingredients:
- Raspberries - Feel free to use fresh or frozen raspberries here, depending on what is cheaper. I tend to recommend frozen berries during the off-season as they’re picked at peak ripeness. You’re also welcome to use red or black raspberries, or swap in your favorite combination of berries instead. Have extra raspberries on hand? Make raspberry simple syrup, raspberry compote, raspberry martinis or raspberry margaritas!
- Fresh Lemon - I’ve said it before and I’ll say it again: bottled lemon juice can’t hold a candle to fresh. To get the most juice from your fruit, give it a firm roll on the counter for 10-15 seconds before slicing it open.
📖 Step by Step Instructions
This simple dessert sauce recipe couldn’t be easier. Here’s how it’s made:
Step 1: Cook raspberries over medium heat while pressing gently with a spatula to break them down. Bring the raspberries to a boil on the stove until the raspberries have fully broken down and the juices have started to reduce.
Step 2: Strain. Remove from the heat and strain through a fine-mesh sieve, getting rid of the excess pulp and raspberry seeds. Finally, stir in lemon juice and allow the sauce to cool, then use wherever you like.
⏲️ Substitutions & Variations
As delightful as these puréed raspberries with lemon are, there are lots of ways you can zhuzh up the sauce to make it work for you. Here are a few simple variations worth considering:
- Add or Swap Fresh Fruit - Feel free to swap in or add other varieties of berries here (e.g. strawberries, blackberries, blueberries, cranberries, cherries, stone fruits) for a mixed berry purée. You’re also welcome to add citrus zest (e.g. orange, tangerine, lime) and swap in the juice of whichever citrus you prefer for a slightly different flavor profile. Other fruits that pair well with raspberries include peaches, pineapple, or rhubarb, so feel free to add them in the mix.
- Get Boozy - Instead of using lemon juice, try swapping in framboise, a French raspberry liqueur. Other options include flavored vodka (e.g. vanilla or orange), Chambord, or Triple Sec. You’re also welcome to use alcohol-based extracts like vanilla or almond if you prefer.
- Make It Savory - As much as we love this raspberry purée for cake, cheesecake, and other treats, there’s plenty of room to think outside the box. If you want to pair the raspberry sauce with savory dishes (e.g. duck or pork), consider using balsamic vinegar in place of lemon juice. You can also make it spicy by blending in 1-2 chipotles in adobo sauce.
- Or Extra Sweet - Depending on your flavor preferences, you may find the purée a bit tart for your taste. If this is the case, feel free to add powdered sugar or superfine (caster) sugar to taste. You’re also welcome to use regular or brown sugar if you add it while the berries are cooking so it has a chance to dissolve.
👩🏻🍳 Expert Tips & Serving Suggestions
There are tons of recipes with raspberry purée as a garnish or ingredient. Here are some of my favorites:
- Drizzled on a bowl of ice cream or ice cream float
- Spooned over cheesecake
- Pooled under chocolate bundt cakes
- Swirled into hot chocolate
- Shaken into cocktails with fresh berries
- Mixed into frosting
- Used as fake blood on Halloween treats (e.g. vampire bite cupcakes)
Keep in mind that raspberries pair brilliantly with almonds, apricots, basil, blackberries, chocolate, coconut, cream cheese, figs, goat cheese, hazelnuts, mint, peaches, pineapples, strawberries, vanilla, and white chocolate, so feel free to get creative with how you use it!
❄️ Storage Instructions
Homemade raspberry purée will last in an airtight container in the refrigerator for up to a week, or in the freezer for up to 3 months.
I suggest storing it in a squeeze bottle for easy measuring, pouring, or decorating. If you freeze it, consider using an ice cube tray so you can pull out only what you need when you need it.
💭 Recipe FAQs
Generally speaking, a purée is made from blended fruits or vegetables. To be considered a coulis, it must be strained (which our raspberry sauce is), and may also be sweetened with sugar and/or thinned out with water or another liquid.
Compote can be made with either fresh, frozen, or dried fruit. The biggest difference here is that compote retains the shape of the fruit you add, whereas purée is mashed or blended into a smooth sauce.
Not all purées are created equal, and “healthy” has a lot of different meanings to different people. That said, my recipe is made with just raspberries and fresh lemon juice, both of which are considered great sources of vital nutrients.
Black raspberries are a hybrid cross between red raspberries and blackberries. They thrive in cooler climates, so depending on where you live, you may find them more easily than in other places.
Black raspberries are sweeter than the red variety and have a unique flavor profile that is difficult to compare with other fruits. Regardless of which type of raspberry you use, they’re both packed with antioxidants and anthocyanins.
More Essential Recipes to Try
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2 Ingredient Raspberry Puree
- 12 oz. Raspberries, frozen or fresh
- 2 teaspoon Lemon Juice
- Place the frozen or fresh raspberries in a saucepan. On medium heat, start cooking the raspberries while pressing gently to break them down with a spatula.12 oz. Raspberries
- Bring the raspberries to a boil on the stove until the raspberries have fully broken down and the juices have started to reduce. Remove from the heat and strain through a fine-mesh sieve, getting rid of the excess pulp and seeds. Finally, stir in lemon juice and allow the sauce to cool.2 teaspoon Lemon Juice
- Homemade raspberry purée will last in an airtight container in the refrigerator for up to a week, or in the freezer for up to 3 months.
- I suggest storing it in a squeeze bottle for easy measuring, pouring, or decorating. If you freeze it, consider using an ice cube tray so you can pull out only what you need when you need it.