Learn how to blend up the easiest Raspberry Puree as a Stage 1 baby food—or as a simple fruit sauce to stir into yogurt, applesauce, oatmeal, or with pancakes.
Loaded with fresh flavor, vitamins, and the prettiest color, raspberries are easy to turn into baby food. You can use this simple method to puree them for newer eaters—or keep making it to add flavor to other foods like yogurt.
The method for this is super simple, but it does rely entirely on the flavor of the berries. Be sure to taste one before you make the puree to make sure it has a pleasant flavor and isn’t too tart. (See tips at the bottom if your berries are tart!)
Ingredients You Need
You just need raspberries for this recipe. I use fresh, but you could also use frozen if you let them thaw first.
Here’s a look at how to make this baby food. Scroll down to the bottom of the post for the specifics.
- Start with berries that have a pleasant and not too tart taste.
- Add to a blender.
- Blend until smooth.
TIP: If you want to remove the seeds, which are hard to blend entirely smooth, you can strain the puree to remove them.
Frequently Asked Questions
The American Academy of Pediatrics recommends introducing berries like strawberries and raspberries after some other solids have been introduced. If you have any concerns, you can check with your pediatrician.
The easiest way is to set a fine mesh strainer over a bowl and pour the puree through the strainer. Press with a spoon as needed to release all of the puree through the mesh. This will remove the seeds.
You can store it in small airtight storage jars (like the ones shown here from Wee Sprout) in the fridge for up to 3 days or in the freezer for up to 3 months.
Best Tips for Success
- Use berries that taste good fresh for the best final result.
- Double the recipe to make more.
- To make this with frozen berries, thaw first, then measure out a heaping cup.
- Store leftovers in the fridge or freezer. (Find my full information on freezing baby food here.)
- If the puree is tart, you can blend with Apple Puree or Sweet Potato Puree.
- Serve plain or stir into yogurt or oatmeal, or use as a dip for Waffles.
- Find more No-Cook Baby Food recipes here.
I’d love to hear your feedback on this recipe and appreciate all ratings and comments!Print
This tastes best with raspberries that taste good to you, so taste one before you start! (See the Notes for suggestions on what to do if they’re a little tart.)
- 6 ounces fresh raspberries
- 2–3 tablespoons water
- Check your berries and discard any that are discolored or mushy. (That can happen!)
- Add to a colander and rinse. Pat dry.
- Add to a blender and blend, starting on low and working up to high. Add 1 tablespoon water at a time to reach a desired consistency. (I used two.)
- Optional: Strain through a fine-mesh sieve if desired to remove the seeds.
Use berries that taste good fresh for the best final result.
Double the recipe to make more.
To make this with frozen berries, thaw first, then measure out a heaping cup.
Store leftovers in the fridge or freezer. (Find my full information on freezing baby food here.)
Serve plain or stir into yogurt or oatmeal, or use as a dip for Waffles.
Find more No-Cook Baby Food recipes here.
Keywords: raspberry puree