Raspberry Puree

By Marian Burros

Published September 22, 1987

Total Time
2 minutes
Prep Time
2 minutes
Rating
3(6)
Comments
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Featured in: In New England, Chefs Cultivate The Local Bounty

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Ingredients

Yield:Enough for 6 to 8 shortcakes

  • ½ pint raspberries

  • 1 to 2 tablespoons superfine sugar

  • 1 to 2 tablespoons raspberry liqueur

Ingredient Substitution Guide
Nutritional analysis per serving

6 grams carbs; 29 calories; 1 gram fiber; 4 grams sugar

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.

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Preparation

  1. Step 1

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

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