Description
This raspberry puree is smooth, seedless, and packed with fresh raspberry flavor. It’s perfect for adding to frostings, cake fillings, cheesecakes, mousses, and other desserts.
Ingredients
- 250 g (2 cups) raspberries fresh or frozen
- 25 g (2 tbsp) granulated sugar
- 1 tbsp lemon juice
Instructions
- Place the raspberries, sugar, and lemon juice in a small saucepan.
- Cook over low heat for 10 to 15 minutes, stirring occasionally, until the raspberries break down and the mixture slightly reduces.
- Blend the mixture with an immersion blender or transfer it to a blender and process until smooth.
- Strain through a fine mesh sieve, pressing with a spoon to remove the seeds.
- Let cool completely before using in frostings, fillings, cheesecakes, or cake batters.
Notes
Storage: Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
Tips:
- Use frozen raspberries for convenience.
- Strain well for the smoothest texture.
- Cool completely before adding to frosting.
- Freeze in small portions for easy use.
- Adjust the sugar to taste.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Fillings, frosting,
- Cuisine: American