Red Berry Sundae Sauce
- Level: Easy
- Yield: About 1 1/2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 3 servings
- Calories
- 103
- Total Fat
- 0
- Saturated Fat
- 0
- Carbohydrates
- 26
- Dietary Fiber
- 4
- Sugar
- 21
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 1
- Total: 10 min
- Active: 5 min
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.