Red Berry Sundae Sauce
Serves: 2
Santiago Howell
1 January 1970
Based on User reviews:
47
Spice
50
Sweetness
49
Sourness
38
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
Directions:
1
Put the sugar and 1/4 cup water into a small saucepan and bring to a boil over medium heat
2
Cook, swirling the pan, until the sugar is completely dissolved
3
Put the raspberries and strawberries into a blender jar and pour the hot sugar syrup over them
4
Puree the berries just until liquefied
5
Pour the mixture through a fine mesh strainer set over a bowl to strain out the seeds
6
Transfer the sauce to a pitcher and pour over ice cream or sliced pound cake
7
Store the leftover sauce in an airtight container for up to 3 days