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HealthyBar Premium Raspberry Fruit Puree — 1 kg
A practical ambient fruit puree for repeatable drinks, smoothies, slush, fruit ice cream and desserts.
100% fruit · no added sugar · 1 kg resealable doypack · 6 × 1 kg carton
Best for
spritzes, sour-style drinks, ice pops, coulis and desserts
Best paired with
lychee, rose, lemon, chocolate and vanilla
Flavour character
Fragrant, brightly acidic and intensely red
Adds aroma, tension and lively berry acidity.
Ingredients
Premium Raspberry
100% raspberry.
Pour · Blend · Freeze · Finish
Complete recipes and clear final results
Each application includes quantities, preparation and the final result. Freeze is split into slush for a slush machine and fruit ice cream for moulds.
Pour — complete drink recipe
Raspberry Lychee Spritz
Yield: 1 drink, approximately 250–300 ml
Ingredients: 40 g Premium Raspberry puree · 40 g Lychee Mix puree · 10 g Key Lime puree · 140 ml soda water · ice as needed
Preparation: Add the puree and all non-carbonated ingredients to a shaker or tall glass and mix until smooth. Fill with ice, top with the carbonated ingredient, stir once and serve.
Final result: a refreshing single-serve drink with a fragrant, brightly acidic and intensely red profile and a clean, drinkable texture.
Blend — complete smoothie or bowl recipe
Raspberry Pear Smoothie
Yield: 1 smoothie or bowl, approximately 350–450 ml
Ingredients: 90 g Premium Raspberry puree · 80 g Williams pear puree · 150 g plain yoghurt or plant-based yoghurt · 60 g ice
Preparation: Place all ingredients in a blender and blend for 30–40 seconds until completely smooth. Pour into a glass and serve immediately.
Final result: a smooth, creamy drink with a fragrant, brightly acidic and intensely red fruit profile.
Freeze — two different frozen results
Slush for a slush machine
Yield: approximately 1.08 kg of ready slush mixture at the calculator’s 20 °Bx target, intended for a slush machine
Ingredients: 600 g Premium Raspberry puree + 80 g sugar + 400 g water.
Preparation: Dissolve the calculated sugar in the water, add the puree and mix until completely uniform. Chill the mixture, pour it into a slush machine and run until a fine, spoonable frozen texture is reached.
Final result: approximately 1.08 kg of ready slush mixture at the calculator’s 20 °Bx target, intended for a slush machine.
Freeze — two different frozen results
Fruit ice cream for moulds
Yield: 1 kg mixture, approximately 10 moulds of 100 g
Ingredients: 400 g Premium Raspberry puree + 23 g ice-cream neutral base + 201.6 g sugar + 374.4 g water + 1 g stabilizer.
Preparation: Mix the sugar with the ice-cream neutral base, add the water and puree, then blend in the stabilizer until completely smooth. Pour into moulds and freeze at −18°C for at least 8 hours.
Final result: 1 kg of smooth fruit ice-cream mixture for moulds, giving approximately 10 portions of 100 g.
Finish — completed topping, sauce or spread
Raspberry Chocolate Sauce
Yield: approximately 250–350 g
Ingredients: 150 g Premium Raspberry puree · 30 g dark chocolate · 20 g sugar · 30 ml water
Preparation: Warm the puree, sugar and water over low heat. Add the chocolate and stir until melted, glossy and completely smooth.
Final result: a glossy raspberry-chocolate sauce for cakes, pancakes and plated desserts.
Pack and storage
1 kg resealable doypack · 6 × 1 kg carton
Store the unopened pouch in a cool, dry place away from direct sunlight, below +20°C. The supplier’s confirmed refrigerated guidance after opening is 0–4°C for a maximum of three days.
Important freezing hint for home users and bars
Important freezing hint for home users and bars
For longer practical use after opening, freeze the pouch or portion it and freeze immediately. While the puree is still frozen or only slightly softened, squeeze or cut off the amount you need and return it promptly to the freezer. Do not allow the whole pouch to thaw and do not repeatedly thaw and refreeze it.
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