Monday, July 11, 2011

Strawberry Sauce & Blackberry Sauce

These are two great basic berry sauces that can be used for topping cheesecake, ice cream, or waffles, or even mixing into lemonade.  They can be kept in the freezer as well, so you'll always have some when you need it.

Blackberry Sauce
-2 cups blackberries (or 8 ounces if you're cool and have a kitchen scale like me), frozen is fine.
-3-4 tbsp white sugar, depending on the sweetness of your berries
-1/2 tsp vanilla


Strawberry Sauce

recipe from Our Best Bites

1 pint strawberries, fresh is best
1/3 cup white sugar
1 tsp vanilla extract

If you're using fresh berries, wash and hull them (cut out the gross white part in the middle/under the stem of your strawberries). If you're using frozen berries let them thaw. Combine all 3 ingredients for your recipe in a medium saucepan and simmer over medium heat. Cook for 5 minutes while stirring constantly. Feel free to mash up those berries. Remove from heat and allow to cool. Then pulse in a blender until smooth. If you're doing blackberries, pour mixture through a fine strainer to remove seeds; store in the refrigerator. (Or freezer if you won't be using in the near future).
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