THIS RASPBERRY / STRAWBERRY PUREE IS SO DELICIOUS ON ICE-CREAM AND OTHER DESSERTS,
I LOVE TO USE IT ON MY CAKE LAYERS BEFORE I ADD THE CREAM, IT GIVES SUCH A FRESH TASTE TO THE CAKE,

 

RASPBERRY / STRAWBERRY PUREE

  • 1/2 CUP (100g) SUGAR
  • 1/2 CUP (100g) WATER
  • 1 TSP. VANILLA BEAN PASTE OR VANILLA EXTRACT, OPTIONAL
  • 500 GRAM RASPBERRY OR STRAWBERRY*
  • 1 LEMON,  JUICE + LEMON ZEST

Method

  1. Bring sugar, water and vanilla to a boil and let cool for some minutes.
  2. Add the raspberry, sugar syrup, lemon juice and lemon zest in a blender
  3. Then blend until very smooth, about 2 minutes.
  4. Pour into a glass jar or enjoy immediately on desserts, ice cream etc.
  5. Raspberry / strawberry punch can be refrigerated up to 4 days or kept frozen for weeks.

 

*YOU CAN USE OTHER FRUITS AS WELL TO MAKE THIS RECIPE, LIKE MANGO, BLACKBERRIES OR BLUEBERRIES, USE THE SAME AMOUNT OF FRUIT.
FRUITS PUREE BELOW ON THE PICTURES ARE BLUEBERRIES, MANGO AND BLACKBERRY.

MANGO IS ONE OF MY FAVORIT.

BUT NOTHING BEATS RASPBERRY, SO GOOD!

HAVE A GREAT DAY YOU ALL. LOVE MANUELA XO

 

6 Comments

  1. Hi Manuela, can I use frozen berries instead? Fresh ones are very expensive here in Malaysia and the recipe calls for quite a bit of it.

  2. Great recipe, I absolutely love it! I used less sugar, I don’t like things too sweet, but otherwise, amazing and simple!

  3. ❤️❤️I love your work and the way you take the photos , every thing is perfect you’re such an inspiring person for me all the best manulla !

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