Cocktails with Raspberry purée
Raspberry purée is the smooth pulp of raspberries (Rubus idaeus), blended and usually sieved to remove the seeds.
Taste profile
Raspberry dominates — a fragrant, tart-sweet berry note carried by a strongly red-coloured, moderately full body.
How it's used
Reached for when a drink needs both berry flavour and pulpy body, it is shaken into the build as a flavour-and-colour component and dosed to the sweetness of the purée at hand; a pre-sweetened purée and an unsweetened fresh one are not interchangeable by volume without adjusting the sugar.
Substitutes for Raspberry purée
Another raspberry preparation is the only honest swap, since the fresh raspberry aroma cannot be reproduced from an unrelated fruit; a raspberry juice, syrup or liqueur preserves the aroma, after which sweetness can be rebalanced with sugar syrup and acidity with lemon or lime. Where the purée only supplies colour or a hint of berry, another red-berry preparation is tolerable.
Often confused with
Raspberry coulis
A purée is blended fruit pulp; a coulis is a strained fruit sauce typically sweetened with sugar and sometimes thinned, so it carries added sweetness a plain purée does not.
Raspberry juice
Juice is the expressed liquid only, lacking the fibrous pulp; purée retains the fruit flesh and so has a body and viscosity that juice does not.
