Raspberry Recipe

Rinse and Inspect

Place the fresh raspberries in a colander and rinse gently under cold running water. Remove any stems, leaves, or damaged berries. Drain well for 2–3 minutes.

Blend

Add the drained raspberries to a blender or food processor with 2 tablespoons granulated sugar, 1 teaspoon fresh lemon juice, and 2 tablespoons cold water. Pulse 10–15 seconds until smooth but not overly foamy. Scrape down the sides as needed.

Strain

Place a fine-mesh sieve or chinois over a bowl. Pour the blended raspberry mixture through the sieve. Use the back of a spoon or a rubber spatula to press the puree through to extract the seedless liquid. Continue pressing until most of the liquid passes through and only seeds/pulp remain in the sieve (about 2–3 minutes).

Adjust Sweetness & Chill

Taste the strained puree and add up to 1 tablespoon additional sugar if you prefer sweeter puree; stir until dissolved. Cover and chill in the refrigerator for at least 20 minutes before using. Yields roughly 2 to 2 1/2 cups of seedless raspberry puree depending on berry juiciness.

Make Simple Syrup

Combine 1 cup granulated sugar and 1 cup water in a small saucepan. Heat over medium, stirring occasionally until sugar dissolves and the mixture just comes to a simmer. Remove from heat.

Combine with Puree

Allow the simple syrup to cool for 5 minutes, then whisk in 1 cup of the chilled raspberry puree until combined. Taste and adjust: for a brighter flavor, add 1/2 teaspoon lemon juice. Strain again through a fine sieve if you want extra clarity. Cool to room temperature, then refrigerate in a sealed container up to 2 weeks.

For Desserts

Use the chilled raspberry puree to macerate whole berries (toss 1 cup whole raspberries with 2–3 tablespoons puree and 1 teaspoon sugar), swirl into yogurt, ice cream, panna cotta, or drizzle over cakes. Garnish with mint leaves and a few whole raspberries; finish with 1 teaspoon lemon zest for brightness.

For Cocktails & Drinks

Use the raspberry syrup (1 part syrup to 6–8 parts sparkling water) for a simple soda, or add 1/2–3/4 ounce syrup per cocktail depending on sweetness. Shake puree with spirits and citrus for a vibrant cocktail; fine-strain into glass and garnish with mint and whole raspberries.

Storage

Store leftover seedless puree in an airtight container in the refrigerator for up to 5 days, or freeze in ice cube trays and transfer cubes to a freezer bag for up to 6 months. Syrup keeps refrigerated for 10–14 days.