Raspberries Jubilee Sundaes Recipes
RASPBERRY SUNDAES
For a fast-to-fix finish, spoon this ruby-red raspberry sauce over individual dishes of vanilla ice cream for a simple yet special dessert.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 1-1/2 cups sauce.
Number Of Ingredients 4
Steps:
- Drain raspberries, reserving juice; set berries aside. In a bowl, combine cornstarch and 2 tablespoons of juice until smooth. In a saucepan, bring the raspberries and remaining juice to a boil; stir in the cornstarch mixture. Cook for 1-2 minutes or until thickened. Remove from the heat; stir in almond extract. Cool. Serve over ice cream.
Nutrition Facts :
RASPBERRIES JUBILEE SUNDAES
Provided by Lorraine Vassalo
Categories Dessert Low Sodium Frozen Dessert Raspberry Bon Appétit Canada Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 7
Steps:
- Stir raspberries with their juices and sugar in heavy medium saucepan over medium-low heat until sugar dissolves, about 3 minutes. Mix in Grand Marnier and Cognac; remove from heat.
- Scoop ice cream into stemmed glasses. Spoon sauce over. Garnish with whipped cream and serve with cookies.
CHOCOLATE-RASPBERRY SUNDAES
Steps:
- Heat the fudge sauce in small pot. Add in raspberries and mash the berries into sauce. Turn off heat.
- Place a slice of cake or a brownie on each dessert plate. Top with 1 scoop each of chocolate ice cream and raspberry sorbet, top with a river of raspberry hot fudge and a swirl of whipped cream. Garnish with shaved chocolate, shaved with a vegetable peeler.
RASPBERRIES JUBILEE SUNDAES
Make and share this Raspberries Jubilee Sundaes recipe from Food.com.
Provided by lazyme
Categories Dessert
Time 10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Stir raspberries with their juices and sugar in heavy medium saucepan over medium-low heat until sugar dissolves, about 3 minutes.
- Mix in Grand Marnier and Cognac; remove from heat.
- Scoop ice cream into stemmed glasses.
- Spoon sauce over.
- Garnish with whipped cream and serve with cookies.
Nutrition Facts : Calories 259.6, Fat 7.3, SaturatedFat 4.5, Cholesterol 29, Sodium 53.5, Carbohydrate 47.1, Fiber 3, Sugar 43, Protein 2.7
RASPBERRY SAUCE FOR SUNDAES
Quickly cooking some raspberries with a little sugar makes a delicious and simple fruit sauce for sundaes.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Yield Makes 1 1/4 cups
Number Of Ingredients 4
Steps:
- Combine ingredients in a small pan over medium-low heat. Cook until berries release juice but stay whole, about 5 minutes. Serve warm or at room temperature.
RASPBERRY ICE CREAM SUNDAE SAUCE
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
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.
Nutrition Facts : Calories 236, Fat 2, SaturatedFat 0.1, Sodium 4.3, Carbohydrate 56.4, Fiber 20.3, Sugar 32.7, Protein 3.8
RASPBERRY SAUCE FOR VERY BERRY SUNDAE
Simple yet flavorful, this raspberry sauce will bring a bright, fruity flair to your next ice cream social. Try it with our Very Berry Sundae.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes 1 1/2 cups
Number Of Ingredients 3
Steps:
- Place sugar and 1/4 cup water in a small saucepan over high heat; stir, and bring to a boil. Reduce heat, and simmer until sugar is dissolved. Remove from heat, and allow syrup to cool completely. Place raspberries and syrup in the jar of a blender; puree until smooth. Pour through a fine sieve or colander into a bowl; discard solids. Serve (or store in an airtight container, refrigerated, up to 5 days).
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