Red, White, & Blue with Amy from this heArt of mine

Hello Color Your Summer fans! I’m excited to be here because I just love this series and, like so many others, I am a huge fan of Delia and all she does. I don’t know how the weather is where you live but it is right around brain-melting hot here and I think it’s going to stick around a while. We’ve been spending a lot of time near water, whether it’s the lake or splash pad, just to keep cool. And we’ve been having ice cream. Believe me, it’s necessary. With Independence Day this week, I thought a patriotic sundae would fit right in and in order to get the perfect red, I made my mother’s Red Raspberry Sauce.

It’s very simple. Gather up some raspberries, either fresh or frozen. Frozen ones are less expensive and still make beautiful sauce.

Thaw the berries, if you go the frozen route and make sure not to drain them.

Before cooking the sauce, place half of the berries in a blender or food processor, cover and blend or process until the berries are smooth. Then press the processed berries through a fine mesh sieve.

This part takes a little time and care.

But with time, all that should be left are the seeds which should be discarded.

Repeat with the remaining processed berries. For every 1 ½ cups of berries, you should have about ½ cup sieved puree. If you choose to multiply the recipe, just remember – one ‘batch’ includes 1 cup of raspberry puree. To make the sauce, stir together the sugar and cornstarch in a saucepan. Add in the sieved berries and cook and stir it over medium heat until the sauce has thickened and is bubbly. Continue to cook and stir it for two minutes more. Isn’t the color gorgeous?!

Once it’s done, remove it from the heat and let it cool completely before serving.

It makes about 1 cup sauce. I doubled the recipe like my mom does each time she makes it. If you don’t think the sauce will be consumed within the week, freeze it. It will be a special colorful treat for later.

To add in blue, I piped some blue star sprinkles using this recipe. It’s another really simple recipe to put together though the sprinkles do need to dry for 24 hours so plan accordingly.

Once you have the red raspberry sauce and the blue sprinkles, all you need in the white ice cream and there can be sundaes for everyone!

 
Red Raspberry Saucerecipe from my momma

3 cups fresh or frozen raspberries which will end up as 1 cup sieved puree raspberries
1/3 cup sugar
1 tsp cornstarch  

Thaw berries, if frozen. Do not drain.
Place half of the berries in a blender container or food processor bowl, cover and blend or process until the berries are smooth.

Press the processed berries through a fine mesh sieve and discard the seeds. Repeat with the remaining berries. You should have about 1/2 cup sieved puree from each of the 1 1/2 cups of berries.

To make the sauce, stir together the sugar and cornstarch in a medium saucepan.

Add sieved berries. Cook and stir over medium heat until the sauce has thickened and is bubbly.

Cook and stir for two minutes more. Remove from the heat and cool completely before serving.

Makes about 1 cup sauce.

Thanks for having me over, Delia.

Hope you all have a happy and safe 4th of July!

Take care.