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+ servings

Fresh Raspberry Puree (Ready in Minutes!)

Amy Palanjian
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.)
Prep Time 5 mins
Cook Time 0 mins
Total Time 5 mins
Course Baby Food
Cuisine American
Servings 2
Calories 44 kcal


  • 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.)
  • 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.


Calories: 44kcalCarbohydrates: 10gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 2mgPotassium: 128mgFiber: 6gSugar: 4gVitamin A: 28IUVitamin C: 22mgCalcium: 22mgIron: 1mg
Keyword raspberry puree
Did you make this recipe?Rate in the comments and tag @yummytoddlerfood on IG!