Raspberry Puree

By Marian Burros

Total Time
2 minutes
Prep Time
2 minutes
Rating
4(5)
Comments
Read comments

Featured in: In New England, Chefs Cultivate The Local Bounty

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:Enough for 6 to 8 shortcakes
  • ½pint raspberries
  • 1 to 2tablespoons superfine sugar
  • 1 to 2tablespoons raspberry liqueur
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

29 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 6 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 0 grams protein; 0 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Puree raspberries in blender or food processor. Add sugar and liqueur to taste, and blend. Strain if desired.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
5 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

There aren’t any comments yet. Be the first to leave one.
There aren’t any comments yet. Be the first to leave one.
Private comments are only visible to you.

Recipe Tags

or to save this recipe.