Thick, pink, and tart-sweet from the raspberry puree, this glaze mixes together in under a minute. The powdered sugar gives it body and a smooth pour without any cooking.
Ingredients
- 600 g (5 cups) powdered sugar
- 480 ml (2 cups) raspberry puree
Instructions
- 1Sift the powdered sugar into a bowl to remove any lumps.
- 2Add the raspberry puree.
- 3Whisk until completely smooth.
- 4Use immediately or store covered.
Cook's Note
Sift the powdered sugar before mixing, lumps in powdered sugar don't break down by whisking alone and you'll end up with a lumpy glaze.
Best Served With
Donuts, cakes, pound cake, or drizzled over ice cream.
Why This Recipe Works
Powdered sugar dissolves instantly in fruit puree because it's so finely ground. No heat needed, the puree provides the liquid and the acid that keeps the glaze from tasting flat.
Make It Yours
- Add a teaspoon of lemon juice for extra tartness.
- Thin with a few drops of water if it's too thick to drizzle.
Leftover Strategy
Keeps covered at room temperature for 1 day or refrigerated for 3–4 days. Whisk again before using.
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Pairing
Works as a dessert component, no standalone pairing.