This post was a part of a series last summer and since July 4th only happens once a year, I waited a whole year to share it here. Plus, July is National Ice Cream Month. Enjoy!
We’ve been enjoying lovely weather as of late. It’s perfect for being outside, hanging by the lake or under the tricycle car wash and perfect for ice cream, although I hesitate to say that there is a bad time for ice cream. With Independence Day tomorrow, my mother’s Red Raspberry sauce is the perfect addition to ice cream as it puts the ruby red in the wonderful red, white and blue.
It’s very simple. Gather up some raspberries, either fresh or frozen. Frozen ones are less expensive and still make beautiful sauce.
Thaw the berries, if you go the frozen route and make sure not to drain them.
Before cooking the sauce, place half of the berries in a blender or food processor, cover and blend or process until the berries are smooth.
Then press the processed berries through a fine mesh sieve.
This part takes a little time and care. But with time, all that should be left are the seeds which should be discarded.
Repeat with the remaining processed berries.
For every 1 ½ cups of berries, you should have about ½ cup sieved puree. If you choose to multiply the recipe, just remember – one ‘batch’ includes 1 cup of raspberry puree.
To make the sauce, stir together the sugar and cornstarch in a saucepan. Add in the sieved berries and cook and stir it over medium heat until the sauce has thickened and is bubbly. Continue to cook and stir it for two minutes more. Isn’t the color gorgeous?!
Once it’s done, remove it from the heat and let it cool completely before serving.
It makes about 1 cup sauce.
I doubled the recipe like my mom does each time she makes it. If you don’t think the sauce will be consumed within the week, freeze it. It will be a special colorful treat for later.
To add in blue, I piped some blue star sprinkles using this recipe. It’s another really simple recipe to put together however the sprinkles do need to dry for 24 hours so plan accordingly.
Once you have the red raspberry sauce and the blue sprinkles, all you need in the white ice cream and there can be patriotic sundaes for everyone!
recipe from my momma
Ingredients
- 3 cups fresh or frozen raspberries which will end up as 1 cup sieved puree raspberries
- 1/3 cup sugar
- 1 tsp cornstarch
Instructions
- Thaw berries, if frozen. Do not drain.
- Place half of the berries in a blender container or food processor bowl, cover and blend or process until the berries are smooth.
- Press the processed berries through a fine mesh sieve and discard the seeds.
- Repeat with the remaining berries.
- You should have about 1/2 cup sieved puree from each of the 1 1/2 cups of berries.
- To make the sauce, stir together the sugar and cornstarch in a medium saucepan. Add sieved berries. Cook and stir over medium heat until the sauce has thickened and is bubbly. Cook and stir for two minutes more.
- Remove from the heat and cool completely before serving.
Have a happy and safe 4th of July!
The more I read your blog, the more I realize that you’re a girl after my own heart! Your Red Raspberry Sauce is cute and delicious. I want to make it at my own kitchen.