1 pint Strawberries, washed, hulled & roughly chopped
1/3 cup granulated sugar
1 teaspoon almond extract or vanilla
1. Combine berries, sugar, and vanilla in a medium saucepan and bring to a simmer over medium heat. Cook for 5 minutes, stirring constantly & breaking strawberries up with a wooden spoon.
2. After 5 minutes, remove from heat and allmow to cool before blending. When cool enough, transfer the mixture to blender and pulse until desired consistancy is reached. Refrigerate unused for up to one week or freeze for up to 3 months.
Makes about 2 cups of sauce ~Our Best Bites~
Tip: Add a few spoonfuls to a glass of Fresh squeezed lemonad for Strawberry Lemonade
Showing posts with label Sauce. Show all posts
Showing posts with label Sauce. Show all posts
Monday, December 26, 2011
Saturday, July 30, 2011
Chalet Hot Raspberry Sauce
Recipe: Chalet Hot Raspberry Sauce
by Darlene White
Chalet Hot Raspberry Sauce gains distinction with a dash of white paper.
Makes about 2 cups
This quick prepare-ahead sauce has a surprise ingredient—white pepper—and is guaranteed to bring compliments from your guests.
3 cups fresh raspberries
1/3 cup sugar
1/8 tsp. white pepper
Juice of half a lemon (about 3 Tbs.)
1/2 cup water
Grated zest of 1 lemon (about 4 tsp.)
Mint leaves for garnish
Purée 1 1/2 cups of the fresh raspberries in a small blender. Add the sugar, white pepper, lemon juice, and water. Remove the seeds by stirring and pressing the mixture through a strainer into a bowl. Add 2 tsp. of the lemon zest.
At serving time, heat the sauce slowly to boiling, then remove it from the heat. Stir in the remaining 1 1/2 cups fresh berries. Serve immediately over individual rice puddings or ice cream. Garnish the top of each with the remaining lemon zest and the mint leaves.
15 cal, 0g fat, 0mg sodium, 1g fiber; per Tbs.
by Darlene White
Chalet Hot Raspberry Sauce gains distinction with a dash of white paper.
Makes about 2 cups
This quick prepare-ahead sauce has a surprise ingredient—white pepper—and is guaranteed to bring compliments from your guests.
3 cups fresh raspberries
1/3 cup sugar
1/8 tsp. white pepper
Juice of half a lemon (about 3 Tbs.)
1/2 cup water
Grated zest of 1 lemon (about 4 tsp.)
Mint leaves for garnish
Purée 1 1/2 cups of the fresh raspberries in a small blender. Add the sugar, white pepper, lemon juice, and water. Remove the seeds by stirring and pressing the mixture through a strainer into a bowl. Add 2 tsp. of the lemon zest.
At serving time, heat the sauce slowly to boiling, then remove it from the heat. Stir in the remaining 1 1/2 cups fresh berries. Serve immediately over individual rice puddings or ice cream. Garnish the top of each with the remaining lemon zest and the mint leaves.
15 cal, 0g fat, 0mg sodium, 1g fiber; per Tbs.
Tuesday, October 27, 2009
Fudge Sauce from RealSimple
Fudge Sauce
from REAL SIMPLE
Hands-On Time: 15 minutes
Total Time: 45 minutes (includes cooling time)
Makes 2 3/4 cups
Ingredients
1 cup heavy cream
2 tablespoons light corn syrup
12 ounces semisweet or bittersweet chocolate, chopped
2 teaspoons pure vanilla extract
Directions
In a medium saucepan, combine the cream and corn syrup; bring to a boil.Remove from heat and whisk in the chocolate until melted and smooth. Stir in the vanilla. Let cool.Refrigerate in an airtight container for up to 1 month.
from REAL SIMPLE
Hands-On Time: 15 minutes
Total Time: 45 minutes (includes cooling time)
Makes 2 3/4 cups
Ingredients
1 cup heavy cream
2 tablespoons light corn syrup
12 ounces semisweet or bittersweet chocolate, chopped
2 teaspoons pure vanilla extract
Directions
In a medium saucepan, combine the cream and corn syrup; bring to a boil.Remove from heat and whisk in the chocolate until melted and smooth. Stir in the vanilla. Let cool.Refrigerate in an airtight container for up to 1 month.
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