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