Raspberry Ice Cream Sundae Sauce

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  • Yield: 1 cup
  • Serving: 2-4
  • Prep time: 15 m
  • Cook time: 20 m
  • Ready in: 35 m
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You can use this sauce for everything! From drizzling over cheesecake, cream puffs or pound cake – to ice cream, chocolate soufflés or swirled into a vanilla soufflé 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.

Ingredients

Nutrients

Calories
236
Calories from Fat
18 g
Total Fat
2 g
Saturated Fat
0.1 g
Cholesterol
0 mg
Sodium
4.3 mg
Total Carbohydrate
56.4 g
Dietary Fiber
20.3 g
Sugars
32.7 g
Protein
3.8 g

Step by step method

  • Step 1

    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.

  • Step 2

    Heat the sugar and the water together until the sugar is dissolved.

  • Step 3

    Stir it into the raspberry puree and add the lemon juice and the kirsch or framboise, if desired.

  • Step 4

    Taste and if necessary adjust with additional sugar, lemon juice or kirsch or framboise.

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