Raspberry Puree
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From a simple first food for babies to a delicious sauce you can stir through yogurt or pour over pancakes, raspberry puree with its sweet but tangy flavor is easy and versatile.
Why This Recipe Works
- Only one essential ingredient is needed as a baby food. (But it can be made more decadent if you use three)
- A recipe you can make anytime in the year as it works with fresh or frozen raspberries
- Full of flavour and sweetness with little to no added sugar
Table of Contents
Ingredients you will need
- Raspberries (Essential)
- Maple syrup
- Lemon juice
Ingredient Notes and Substitutes
- Raspberries: Fresh or frozen
- Maple syrup: The maple syrup adds sweetness and would not be needed as a first baby food. For older members of the family you can sweeten the puree to taste as raspberries can be quite tangy. Honey* as long as the child is over one year of age sugar or the sweetener of your choice can be used. As long as the child is over one year of age sugar honey should not be given to babies
- Lemon juice: A little lemon juice makes the brings out the raspberry flavour in your puree even more.
Step-by-step instructions
Below are illustrated step-by-step instructions to make my raspberry puree recipe, if you prefer just the written instructions then head straight to the printable recipe card below.
Step one: Place the raspberries and 1 Tablespoon of maple syrup in a saucepan, heat over low heat, simmer until the raspberries become soften Turn off the heat and let cool.
Step two: Transfer the raspberries to a blender, and blend until smooth. Add the lemon juice and blend until combined. Taste - add more maple syrup if desired.
Enjoy!
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Top Tips
Here is how you can make these Raspberry Puree perfectly every time!
- When you initially heat your raspberries don't be tempted to add any extra water you (this will only water down the flavour) as the raspberries heat they will release their natural juices. Make sure you are heating your raspberries over a low heat until they have softened and released their juices, you can increase the temperature to medium at this stage if you wish.
- Don't worry if your raspberries are not perfect. This recipe is very forgiving, it will turn raspberries that are a bit mushy or broken and turn them into a delicious sauce.
- If you don't have the time to cook/reduce your raspberries do not worry, you can use raw strawberries as well, the raspberry flavor will just be not as rich and the puree not quite as thick. If you are using frozen strawberries you will need to at least thaw them before blending them.
- For a very smooth puree you can pass it though a fine mesh sieve to remove the seeds
- Freeze excess puree in an ice cube tray, then you can grab it from the freezer for baby, or to add a yummy sauce to a meal without any stress.
- Be sure to call your puree raspberry coulis if you are serving it at a dinner party, a change in name makes it seem more elevated.
FAQs
How long will raspberry puree last in the fridge?
Raspberry puree will last up to four days in the refrigerator.
Can you freeze raspberry puree
Raspberry puree can be frozen for up to four months, pour into ice cube trays or baby food trays so that you can defrost small amounts as needed.
What is the difference between raspberry coulis and puree?
Raspberry puree and raspberry coulis are very similar sauces. A coulis is smoother and more refined as it is passed through a sieve or mesh strainer to remove any seeds or fruit fibres.
Raspberry Purée
Raspberry Puree is so easy yet versatile. From a simple baby food to a sweet and tangy sauce you can drizzle over pancakes or desserts.
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Servings: 6 servings
Calories: 53kcal
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Save This Recipe!
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Ingredients
- 500 grams raspberries
- 1 -3 Tablespoons Maple syrup
- 1 teaspoon lemon juice
Instructions
- Place the raspberries and 1 Tablespoon of maple syrup in a saucepan, heat over low heat, simmer until the raspberries become soften Turn off the heat and let cool.
- Transfer the raspberries to a blender or food processor, and blend until smooth. Add the lemon juice and blend until combined. Taste - add more maple syrup if desired.
- Enjoy!
Notes
Yield 500 millilitres (2 cups)
- Raspberry puree will last up to four days in the refrigerator.
- Raspberry puree can be frozen for up to four months, pour into ice cube trays or baby food trays so that you can defrost small amounts as needed.
- When you initially heat your raspberries don't be tempted to add any extra water you (this will only water down the flavour) as the raspberries heat they will release their natural juices. Make sure you are heating your raspberries over a low heat until they have softened and released their juices, you can increase the temperature to medium at this stage if you wish.
- Don't worry if your raspberries are not perfect. This recipe is very forgiving, it will turn raspberries that are a bit mushy or broken and turn them into a delicious sauce.
- If you don't have the time to cook/reduce your raspberries do not worry, you can use raw strawberries as well, the raspberry flavor will just be not as rich and the puree not quite as thick. If you are using frozen strawberries you will need to at least thaw them before blending them.
- For a very smooth puree you can pass it though a fine mesh sieve to remove the seeds
- Freeze excess puree in an ice cube tray, then you can grab it from the freezer for baby, or to add a yummy sauce to a meal without any stress.
- Be sure to call your puree raspberry coulis if you are serving it at a dinner party, a change in name makes it seem more elevated.
- Raspberries: Fresh or frozen
- Maple syrup: The maple syrup adds sweetness and would not be needed as a first baby food. For older members of the family you can sweeten the puree to taste as raspberries can be quite tangy. Honey* as long as the child is over one year of age sugar or the sweetener of your choice can be used. As long as the child is over one year of age sugar honey should not be given to babies
- Lemon juice: A little lemon juice makes the brings out the raspberry flavour in your puree even more
Nutrition
Serving: 1serving | Calories: 53kcal | Carbohydrates: 12g | Protein: 1g | Fat: 1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 1mg | Potassium: 134mg | Fiber: 5g | Sugar: 6g | Vitamin A: 28IU | Vitamin C: 22mg | Calcium: 25mg | Iron: 1mg
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