Raspberry Ice Cream Sundae Sauce Recipes

RASPBERRY DESSERT SAUCE

Raspberry Dessert Sauce image

This raspberry dessert sauce topping is fresh, quick, & easy and gives desserts and breakfast dishes that little something extra! You can use fresh or frozen raspberries.

Provided by Sally

Categories Dessert

Time 10m

Number Of Ingredients 6

Ingredients

1 Tablespoon water
2 teaspoons cornstarch
3 cups (about 12 ounces/375g) fresh or frozen raspberries
1/4 cup (50g) granulated sugar
1 teaspoon fresh lemon juice (do not leave out)
optional: 1/2 teaspoon vanilla extract

Steps:

Whisk the cornstarch and water together until all the cornstarch has dissolved. (I just use a fork to mix-very easy.) Combine cornstarch mixture, raspberries, granulated sugar, and lemon juice in a small saucepan over medium heat. Using a wooden spoon or rubber spatula, stir the mixture, lightly mashing the raspberries as they begin to heat.
Bring to a boil and let it boil for 3 full minutes, stirring occasionally. Remove the pan from heat and-if desired for a richer flavor-stir in vanilla extract.
Press the warm sauce through a fine mesh strainer to remove the seeds, if desired. I use the back of a spoon to press the liquid through the strainer, held over a bowl. It takes a couple minutes to really squeeze it all out.
Feel free to serve warm over warm desserts, but it should be cooled to really thicken up. Cool the sauce completely at room temperature or in the refrigerator. The sauce will thicken slightly as it cools, but the strained version is still liquid and perfect for drizzling.
Cover and store for up to 1 week in the refrigerator.

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

Ingredients

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)

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

RASPBERRIES JUBILEE SUNDAES

Raspberries Jubilee Sundaes image

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

Ingredients

1 12-ounce package frozen unsweetened raspberries, thawed
1/2 cup sugar
3 tablespoons Grand Marnier or other orange-flavored liqueur
3 tablespoons Cognac or brandy
1 1/2 pints vanilla ice cream
Whipped cream
Cookies

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.

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