Red Berry Sundae Sauce
- 1/4 cup sugar
- 1 cup fresh raspberries
- 1 cup sliced strawberries (about 6 to 8 large)
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.
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.
Recipe courtesy of Marcela Valladolid