350 g fresh raspberries
8 tbs caster sugar
1/4 cup water
1/4 tsp table salt
Place raspberries, caster sugar, water and salt in a saucepan and simmer over heat until sugar has dissolved. Do not boil.
Transfer mixture to your thermocook and mix on speed 6 until smooth.
Using a mesh strainer, strain mixture into a bowl, then continue pushing residue of mixture through. Discard seeds.
Transfer bowl of puree to fridge and leave at least 1-2 hours before serving.
Tip - Freeze any leftover puree in ice cube trays, great for that time when you only need one or two cubes.
Tip - Add a mixture of berries to create a unique flavor.