This recipe courtesy of Williams-Sonoma.
This sauce is fabulous drizzled over ice cream. For a chunky sauce, do not blend the mixture in a blender or food processor. Instead, pour the syrup over the berries as directed and stir gently to mix without crushing too many berries.
To make strawberry sauce, substitute frozen strawberries in light syrup for the raspberries.
Adapted from Williams-Sonoma Collection Series, Ice Cream, by Mary Goodbody (Simon & Schuster, 2003).
- 4 cups frozen raspberries in light syrup (2 bags, each 10 ounces)
- 4 teaspoons arrowroot
- 1 tablespoon sugar or 1 tablespoon orange-flavored liqueur, such as Cointreau or Grand Marnier
- 1 Put the raspberries in a sieve set over a bowl. Let thaw at room temperature until the juices are liquid but the berries are still partially frozen. Reserve 1 cup of the juice and transfer the berries to another bowl.
- 2 Put the arrowroot in a small cup and slowly stir in about 1 tablespoon of the raspberry juice until smooth. Pour the remaining juice into a small saucepan and stir in the arrowroot mixture and sugar (if using the liqueur, do not add it now). Heat over medium heat, stirring, until the syrup comes to a boil. Immediately remove from the heat; do not let it boil for more than 15 or 20 seconds. Add the liqueur. Pour the syrup over the berries and stir to combine.
- 3 Transfer the mixture to a blender or food processor and pulse to puree. Strain the sauce through a fine-mesh sieve into a stainless-steel bowl.
- 4 Cover the sauce and refrigerate until chilled, at least 2 hours or up to 2 days. Makes about 2 cups.