2 homemade dessert sauces

July 27, 2015

These two homemade sauces are the perfect sweet topping or filling for your favourite desserts.

2 homemade dessert sauces

Blueberry syrup

This fresh homemade syrup is mouthwatering over bread pudding, pound cake, ice cream, or pancakes.

What you need:

  • 1 kg (4 c) blueberries, fresh or frozen
  • 2 thin strips 2.5 x 7.5 cm (1 x 3 in) lemon zest
  • 750 ml (3 c) water
  • 750 ml (3 c) sugar
  • 15 ml (1 tbsp) lemon juice

What to do:

1. In a large saucepan, using a wooden spoon, crush the berries. Add the lemon zest and 250 millilitres (one cup) of the water and, over moderate heat, bring the mixture to a simmer. Reduce the heat to low and cook, uncovered, for five minutes without simmering.

2. Line a colander or large sieve with cheesecloth and set it over a large bowl. Pour the berry mixture through the colander, squeezing the cheesecloth to extract all of the juice; there should be about 500 grams (two cups) of blueberry juice. Discard the solids.

3. In a saucepan over moderately high heat, combine 500 millilitres (two cups) of water and the sugar, and bring to a boil, stirring until the sugar is dissolved. Continue boiling, without stirring, until a candy thermometer reads 127°C (260°F).

4. Add the blueberry mixture. Boil, uncovered, for one minute. Remove from heat and let cool. Stir in lemon juice. Store in an airtight container in the refrigerator for up to one month. Makes 800 millilitres (three and a half cups).

Raspberry sauce

Simple and sensational, this quick, inexpensive sauce will quickly become a kitchen staple to serve over other fruits, sherbets, or ice cream.

What you need:

  • 125 g (1/2 c) sugar
  • 125 ml (1/2 c) water
  • 30 ml (2 tbsp) Grand Marnier or other orange-flavoured liqueur
  • 500 ml (2 c) fresh raspberries or dry-pack frozen raspberries

What to do:

1. In a small saucepan over high heat, bring the sugar and water to a boil. Remove the pan and let the syrup cool.

2. Add the Grand Marnier and raspberries, and stir gently; let stand for two minutes. Pour through a sieve into a bowl, pressing to remove the seeds; discard solids.Makes about 175 millilitres (three quarters of a cup).

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