Red Berry Sundae Sauce

1. 1

   Put the sugar and 1/4 cup water into a small saucepan and bring to a boil over medium heat.

2. 2

   Cook, swirling the pan, until the sugar is completely dissolved.

3. 3

   Put the raspberries and strawberries into a blender jar and pour the hot sugar syrup over them.

4. 4

   Puree the berries just until liquefied.

5. 5

   Pour the mixture through a fine mesh strainer set over a bowl to strain out the seeds.

6. 6

   Transfer the sauce to a pitcher and pour over ice cream or sliced pound cake.

7. 7

   Store the leftover sauce in an airtight container for up to 3 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.