Choose the freshest, ripest berries for this quick, flavourful sauce. It cooks down just enough to thicken, which helps it hold its shape when swirled into the ice cream.
- Portion size 4 servings
- Credits : Canadian Living Magazine:September 2012
Ingredients
Raspberry Sauce:
Method
Raspberry Sauce: In small saucepan, stir together raspberries, sugar and water; bring to boil over medium-high heat. Cook, stirring occasionally, until thickened and raspberries are broken down, about 5 minutes. Strain through fine sieve into bowl, pressing on solids; refrigerate until chilled.To swirl, alternate layers of puréed or soft ice cream and raspberry sauce in freezer container, swirling with tip of knife or skewer. Cover and freeze until firm, about 4 hours.
Nutritional facts Per 1/2 cup: about
- Fibre 0 g
- Sodium 40 mg
- Sugars 29 g
- Protein 5 g
- Calories 321.0
- Total fat 21 g
- Potassium 146 mg
- Cholesterol 214 mg
- Saturated fat 12 g
- Total carbohydrate 30 g
%RDI
- Iron 4.0
- Folate 11.0
- Calcium 10.0
- Vitamin A 22.0
- Vitamin C 5.0
