Raspberry Recipe

Prepare berries

Rinse the 2 cups of fresh raspberries gently under cold water in a colander. Spread them on a clean kitchen towel or paper towel and pat dry carefully to remove excess moisture.

Cook (optional for deeper flavor and stability)

Combine the raspberries, 2 tablespoons granulated sugar, 2 tablespoons water, and 1 teaspoon lemon juice in a small saucepan. Bring to a gentle simmer over medium-low heat, stirring occasionally, and cook for 4–5 minutes until the berries break down and liquid is slightly thickened.

Blend

Transfer the warm raspberry mixture to a blender or use an immersion blender and puree until smooth, about 20–30 seconds.

Strain

Press the purée through a fine-mesh sieve set over a bowl using the back of a spoon or a rubber spatula to remove seeds. Scrape the underside of the sieve to extract as much purée as possible. You should obtain about 1 to 1 1/4 cups of seedless purée.

Cool and store

Let the purée cool to room temperature, then transfer to a clean jar. Refrigerate for up to 5 days or freeze in small portions for up to 3 months.

Combine 1 cup sugar and 1 cup water in a small saucepan. Heat over medium, stirring until sugar dissolves. Bring to a gentle simmer for 1–2 minutes, then remove from heat and cool. Store in the refrigerator up to 2 weeks. Use to sweeten the purée to taste (start with 1–2 tablespoons per 1/4 cup purée).

Use the seedless raspberry purée to top desserts, mix into yogurts, fold into whipped cream, drizzle over pancakes, or incorporate into cocktails. Garnish servings with fresh raspberries and mint leaves as desired.