Raspberry Puree

Preparation info

  • Difficulty

    Easy

  • Makes

    ¼ cup

Appears in

The Baking Bible

By Rose Levy Beranbaum

Published 2014

  • About

Ingredients

VOLUME WEIGHT
frozen raspberries with no sugar added 1 cup 4 ounces 114 grams
pure vanilla extract ½ teaspoon (2.5 ml) . .
fine sea salt a pinch . .
lemon juice, freshly squeezed 1 teaspoon (5 ml) . 5 grams

Method

In a strainer suspended over a bowl, thaw the raspberries completely. This will take several hours. (To speed thawing, place the strainer and bowl in an oven with a pilot light or turn on the oven light.) Press the berries to force out all the juice. There should be about tablespoons/37 ml of juice. Cover and set aside.

In a food processor, puree the raspberries. To remove the seeds, pass them through a food mill with a fine disc, or a fine-mesh strainer suspended over a medium bowl. There should be 2 tablespoons plus 2 teaspoons/39 ml of puree. Stir in the vanilla and salt and set aside.

Pour the raspberry juice into a small saucepan over medium heat (or into a 1 cup microwavable measure with a spout, lightly coated with nonstick cooking spray), and bring it to a boil, stirring constantly. Lower the heat and simmer, stirring constantly, until it becomes very syrupy and is reduced to 2 teaspoons/10 ml. Stir in the lemon juice and then stir the mixture into the puree. Into a 1 cup glass measure with a spout, pour 2 tablespoons plus 2 teaspoons/39 ml/1.3 ounces/36 grams of the raspberry puree. (Reserve any remaining puree to add to taste to the butterscotch.)