RASPBERRY ICE CREAM TOPPING RECIPE RECIPES

Name: Raspberry Topping
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 3 cups.
Ingredients: 1/4 cup sugar; 2 tablespoons quick-cooking tapioca; 2 packages (10 ounces each) frozen sweetened raspberries, thawed, divided; 1/2 cup water; 1 cinnamon stick; 1/8 teaspoon salt; Dash ground nutmeg; 1/3 cup lemon juice; 1 tablespoon butter; Ice cream of your choice

RASPBERRY TOPPING RECIPE: HOW TO MAKE IT

Raspberry Topping Recipe: How to Make It image

My family has enjoyed this recipe for many years. Serve the pretty sauce well-chilled over ice cream and top with whipped cream, if you like. —Marilyn J Cox, Sayre, Pennsylvania

Provided by Taste of Home

Categories Desserts

Total Time 15 minutes

Prep Time 10 minutes

Cook Time 5 minutes

Yield 3 cups.

Number Of Ingredients 10

Ingredients

1/4 cup sugar
2 tablespoons quick-cooking tapioca
2 packages (10 ounces each) frozen sweetened raspberries, thawed, divided
1/2 cup water
1 cinnamon stick
1/8 teaspoon salt
Dash ground nutmeg
1/3 cup lemon juice
1 tablespoon butter
Ice cream of your choice

Steps:

In a large saucepan, combine sugar and tapioca. Add one package of raspberries; stir to coat. Let stand for 15 minutes. , Stir in the water, cinnamon stick, salt and nutmeg. Bring to a boil over medium heat, stirring occasionally. Remove from the heat. Add lemon juice and butter; stir until butter is melted. Cool for 20 minutes., Discard cinnamon stick. Gently stir in remaining raspberries. Cover and refrigerate until chilled. Serve with ice cream.

Nutrition Facts : Calories 82 calories, FatContent 1g fat (1g saturated fat), CholesterolContent 3mg cholesterol, SodiumContent 32mg sodium, CarbohydrateContent 19g carbohydrate (15g sugars, FiberContent 2g fiber), ProteinContent 0 protein.

RASPBERRY ICE CREAM SUNDAE SAUCE RECIPE - FOOD.COM

Raspberry Ice Cream Sundae Sauce Recipe - Food.com image

You can use this sauce for everything! From drizzling over cheesecake, cream puffs or pound cake- to ice cream, chocolate souffles or swirled into a vanilla souffle right before you bake it. You can also use it in a pitcher on the table to pour over pancakes, waffles or crepes. From Room For Dessert.

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 1 cup

Number Of Ingredients 5

Ingredients

1 pint raspberries (2 cups)
1 1/2 tablespoons sugar
1/4 cup water
1/2 teaspoon lemon juice
1 teaspoon kirsch or 1 teaspoon framboise eau-de-vie (optional)

Steps:

Pass the raspberries through a food mill fitted with a fine disk, or puree the raspberries in a food processor and press through a sieve to remove the seeds.
Heat the sugar and the water to gether until the sugar is dissolved.
Stir it into the raspberry puree and add the lemon juice and the kirsch or framboise, if desired.
Taste and if necessary adjust with additional sugar, lemon juice or kirsch or framboise.

Nutrition Facts : Calories 236, FatContent 2, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 4.3, CarbohydrateContent 56.4, FiberContent 20.3, SugarContent 32.7, ProteinContent 3.8

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