Red Berry Sundae Sauce

Total Time:
10 min
Prep:
5 min
Cook:
5 min

Yield:
About 1 1/2 cups
Level:
Easy

Ingredients
  • 1/4 cup sugar
  • 1 cup fresh raspberries
  • 1 cup sliced strawberries (about 6 to 8 large)
Directions

Put the sugar and 1/4 cup water into a small saucepan and bring to a boil over medium heat. Cook, swirling the pan, until the sugar is completely dissolved.

Put the raspberries and strawberries into a blender jar and pour the hot sugar syrup over them. Puree the berries just until liquefied. Pour the mixture through a fine mesh strainer set over a bowl to strain out the seeds.

Transfer the sauce to a pitcher and pour over ice cream or sliced pound cake. Store the leftover sauce in an airtight container for up to 3 days.

Blending Hot Liquids: When blending hot liquids, remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid; that prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times, then process on high speed until smooth.


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    This recipe is featured in:

    The Kitchen