RASPBERRY ICE CREAM SUNDAE SAUCE



Raspberry Ice Cream Sundae Sauce image

You can use this sauce for everything! From drizzling over cheesecake, cream puffs or pound cake- to ice cream, chocolate souffles or swirled into a vanilla souffle right before you bake it. You can also use it in a pitcher on the table to pour over pancakes, waffles or crepes. From Room For Dessert.

Provided by Bev I Am

Categories     Sauces

Time 35m

Yield 1 cup

Number Of Ingredients 5

1 pint raspberries (2 cups)
1 1/2 tablespoons sugar
1/4 cup water
1/2 teaspoon lemon juice
1 teaspoon kirsch or 1 teaspoon framboise eau-de-vie (optional)
Calories236
Fat2
SaturatedFat0.1
Sodium4.3
Carbohydrate56.4
Fiber20.3
Sugar32.7
Protein3.8

Steps:

  • Pass the raspberries through a food mill fitted with a fine disk, or puree the raspberries in a food processor and press through a sieve to remove the seeds.
  • Heat the sugar and the water to gether until the sugar is dissolved.
  • Stir it into the raspberry puree and add the lemon juice and the kirsch or framboise, if desired.
  • Taste and if necessary adjust with additional sugar, lemon juice or kirsch or framboise.

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