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Recipe courtesy of Marcela Valladolid

Show: The Kitchen

Episode: The Kitchen on Ice

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Total:: 10 min
Active:: 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.

When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.

My Private Notes

Name: Red Berry Sundae Sauce
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H10M0.000S
Yield: About 1 1/2 cups
Ingredients: 1/4 cup sugar; 1 cup fresh raspberries; 1 cup sliced strawberries (about 6 to 8 large)