Strawberries With Raspberry Sauce
|Sugar||3⁄4 Cup (12 tbs)|
|Kirsch||1⁄3 Cup (5.33 tbs) (Preferably Imported)|
1 Hull the strawberries.
2 Wash strawberries and raspberries separately and drain on paper towels.
3 In a blender puree raspberries alongwith 1/2 cup of sugar and kirsch for about 30 seconds.
4 Add the remaining 1/4 cup of sugar if needed.
5 In a bowl put the strawberries and pour the puree over them.Cover and refrigerate for 5 hours.
6 Toss the strawberries gently to coat them with the sauce.
7 Serve cold with slightly sweetened whipped cream.
Serving size: Complete recipe
Calories 1216 Calories from Fat 50
% Daily Value*
Total Fat 6 g9.2%
Saturated Fat 0.24 g1.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 14.4 mg0.6%
Total Carbohydrates 281 g93.7%
Dietary Fiber 50.4 g201.6%
Sugars 218.1 g
Protein 12 g24.4%
Vitamin A 5.5% Vitamin C 1150.5%
Calcium 27.5% Iron 40.3%
*Based on a 2000 Calorie diet