Fruit Puree
  • ½ cup (100g) sugar
  • ½ cup (100 g) water
  • 1 tsp. vanilla bean paste, optional
  • 3 1/3 cup (500g) raspberries, mangoes or blueberries
  • 1 lemon, juice + zest
  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.