Remedy for a hot, 105-degree summer night: ice cream (sugar-free, of course) with a smooth topping of Berry Sauce. Delicious all the way down; the berries (combination of raspberries and blackberries in a thick, sweet sauce) are healthy and the topping wonderful.
“Celebrating a Healthy Harvest” furnished this recipe and suggested it could be used atop ice cream, biscuits, or shortcake. Hubby immediately began asking whether this could be served on toast or whether it had to be confined to ice cream (not that that would bother him, Mr. Ice Cream Man himself).
I combined the two berries (our grocery has oodles of both varieties right now; they’re on sale) to make the sauce, which keeps well in the fridge. Anything (especially a welcome blessing like this ice-cream topper) that helps us get through these hot summer days is terrif.
1 cup sugar (or sugar substitute)
4 cups raspberries or blackberries or combination
1 tablespoons corn starch
3 tablespoons cool water
In a saucepan over medium-low heat cook berries and sugar until mixture is bubbly; simmer for 20 minutes. In a small cup mix together corn starch and water. Add slowly to berry mixture; stir gently. Simmer and stir until mixture begins to thicken. Remove from heat when the sauce is the desired thickness. Cool. Makes about 1 1/2 cups of sauce.