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Fresh Raspberry Sundaes

fast.cook's picture
Ingredients
  Sugar 1⁄2 Cup (8 tbs)
  Cornstarch 1 Tablespoon
  Raspberries 2 Cup (32 tbs)
  Lemon juice 1 Tablespoon
  Ground cinnamon 1⁄4 Teaspoon
  Toasted almond ice cream 1 Pint
Directions

In a 2-quart pan, stir together sugar and cornstarch.
Add 1 cup of the raspberries to cornstarch mixture and crush them with a spoon; then place pan over medium heat and cook, stirring, until sauce boils and thickens.
Remove from heat; stir in remaining 1 cup berries, lemon juice, and cinnamon.
Let cool.
Scoop ice cream into 4 sherbet glasses; top with raspberry sauce.

Recipe Summary

Difficulty Level: 
Easy
Method: 
Boiled
Ingredient: 
Raspberry
Interest: 
Quick

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