Lilybeaner Does it All!

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Raspberry Puree

on May 19, 2014

raspberry puree

Yield: 1 cup


  • 1 1/2 cups fresh or frozen raspberries
  • 2 Tbsp lemon juice


  1. Combine raspberries and lemon juice in a pot over medium heat; cook, stirring occasionally, until liquid begins to form.
  2. Cook until mixture starts to thicken.
  3. Pour into fine sieve set over bowl.  Use rubber spatual to stir and press puree through sieve; discard seeds.
  4. Refrigerate.


Source: Woman’s World magazine April 28, 2014 issue


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