Cocktails with Raspberry purée
Raspberry purée is the smooth pulp of raspberries (Rubus idaeus), blended and usually sieved to remove the seeds.
How it's used
Reach for it when a drink needs berry flavor and pulpy body at once: it shakes into the build as flavor and color together. Dose it to the sweetness of the purée in front of you — a pre-sweetened one and an unsweetened fresh one are not interchangeable by volume unless you adjust the sugar.
Substitutes for Raspberry purée
Make your own: blend fresh or thawed unsweetened raspberries and press through a fine sieve to remove the seeds. About 25 g of berries gives 20 ml. Or muddle the berries in the shaker and fine-strain the drink. Sweetened purées and raspberries frozen in sugar are much sweeter than the fruit. If the recipe has syrup, use about half a barspoon less per 20 ml.
Raspberry coulis
A puréed, strained fruit sauce that may be sweetened or plain. If it is sweet, cut back any syrup in the recipe.
Raspberry juice
Pressed and strained without the pulp; one for one, the drink comes out thinner and paler.
Storage
Fresh purée is perishable; refrigerate and use within a few days, or freeze.
