Raspberry Ice Cream Sundae Sauce
photo by ChefLee
- Ready In:
- 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.
Questions & Replies
Got a question? Share it with the community!
I made this using frozen mixed berries and I cut the recipe in half and then in half again because I only needed a little bit. This turned out to be the perfect amount. Even substituting and cutting it down this turned out fantastic! It was incredibly easy to make and quick. It is perfectly sweetened and will taste great on this cheesecake I have. Thanks!
Thank you Bev for this wonderful recipe made almost according to directions did not put through a food mill. I like the raspberries whole did not need to use any water as the raspberries were quite juicy so had plently of juice they had been in the freezer since this summer.I used 8 cups of raspberries but unfortunatly had to add an extra cup of sugar these raspberries were not very sweet this year but adding the Kirsch I feel just married all the flavours together the Kirsch is the magic!
RECIPE SUBMITTED BY
I joined Food.com when the site was RecipeZaar, April 24, 2001. This site has been a favorite with me for many years now with its unique features and especially for the many, many dear friends I have met here. If you are a new visitor, I hope you will stop for a while and check us out. I hope you will find it as special as I have.