2 Ingredient Raspberry Puree
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.
Servings: 6 Servings
Calories: 30kcal
Ingredients
- 12 oz. Raspberries frozen or fresh
- 2 teaspoon Lemon Juice
Instructions
- 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
Notes
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.
Nutrition
Calories: 30kcal | Carbohydrates: 7g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.04g | Sodium: 1mg | Potassium: 87mg | Fiber: 4g | Sugar: 3g | Vitamin A: 19IU | Vitamin C: 16mg | Calcium: 14mg | Iron: 0.4mg
