Why make raspberry puree? Can’t you just find a reasonable substitute in the store? No you can’t (I’ve looked) and you should make it because it’s the perfect compliment to so many delicious recipes you’ll wonder why you hadn’t made it before. As an added bonus this Easy Raspberry Puree is, as the name suggests, easy.
Easy Raspberry Puree
12 oz frozen raspberries
1/4 cup sugar
1/2 tsp lemon juice
Place frozen raspberries in fine mesh strainer over medium size bowl. Let raspberries completely thaw. After several hours use the back of a wooden spoon to push remaining juice from raspberries into bowl. You should only have seeds and a little pulp left when finished in the strainer. Whisk in sugar and lemon juice to raspberry juice. See? Easy peasy.
So now that you’ve made it, what do you do with it? Well, personally, I love it in this drink, but you can also use it for homemade ice cream. Stir a spoonful into homemade lemonade. Drizzle it over ice cream or cheesecake. Squeeze it onto a dessert plate so you can be extra fancy schmancy and impress your friends. Finally, kick syrup to the curb for a change and use it over pancakes, waffles and crepes.