Raspberry Puree

This is a very simple recipe for making a raspberry puree that can be used to flavor (and add color to) the base Italian Meringue Buttercream. It can also be used as a topping itself (e.g. cake, ice cream, waffles, etc.) or any other way that you can dream up. It is from Cake Love by Warren Brown.

• 12 to 16 ounces frozen raspberries, thawed
• 4 ounces (1/2 cup) sugar

Thaw a package of frozen raspberries in the bag (do not strain the juice). Combine the raspberries and their juice with the sugar in a 2-quart, heavy-bottomed saucepan. Gently bring the mixture to a simmer over medium heat and promptly remove from heat. Carefully strain through a fine-mesh sieve set over a large bowl. Try to capture all of the raspberry seeds in the strainer. Transfer the puree to an airtight container. Store in refrigerator for up to 10 days.