Fresh Raspberry Purée or Raspberry Coulis is such a lovely way to add a finishing touch to a dessert.
Or elevate a bowl of ice cream.
Or swirl into a frozen cocktail.
Fresh Raspberries, sugar and lemon juice pureed in a blender or food processor, then pressed through fine mess strainer to remove the seeds.
The result is a silky smooth, slightly tart, vibrant sauce.
Just a few drops of Raspberry Puree will transform a Flourless Chocolate Cake plate.
And a spoonful of this gorgeous silky smooth raspberry puree sauce over Vanilla Bean Ice Cream is dreamy.
All my best,
Fresh Raspberry Puree
- 12 ounces fresh raspberries
- 2-3 Tablespoons sugar depending on desired sweetness
- 1/2 teaspoon lemon juice (optional) depending on desired tartness
- Place ingredients in a food processor or blender; puree until smooth. Strain sauce through fine mesh sieve, pressing with a rubber spatula until only seeds remain in strainer. Discard seeds. Store raspberry puree in refrigerator for up to a week.