Raspberry Rosemary Sundaes Recipes

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RASPBERRY ICE CREAM SUNDAE SAUCE



Raspberry Ice Cream Sundae Sauce 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.

Provided by Bev I Am

Categories     Sauces

Time 35m

Yield 1 cup

Number Of Ingredients 5

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, Fat 2, SaturatedFat 0.1, Sodium 4.3, Carbohydrate 56.4, Fiber 20.3, Sugar 32.7, Protein 3.8

RASPBERRIES JUBILEE SUNDAES



Raspberries Jubilee Sundaes image

Provided by Lorraine Vassalo

Categories     Dessert     Low Sodium     Frozen Dessert     Raspberry     Bon Appétit     Canada     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 7

1 12-ounce package frozen unsweetened raspberries, thawed
1/2 cup sugar
3 tablespoons Grand Marnier or other orange-flavored liqueur
3 tablespoons Cognac or brandy
1 1/2 pints vanilla ice cream
Whipped cream
Cookies

Steps:

  • Stir raspberries with their juices and sugar in heavy medium saucepan over medium-low heat until sugar dissolves, about 3 minutes. Mix in Grand Marnier and Cognac; remove from heat.
  • Scoop ice cream into stemmed glasses. Spoon sauce over. Garnish with whipped cream and serve with cookies.

RASPBERRY SUNDAES WITH CHOCOLATE SAUCE AND ROASTED ALMONDS



Raspberry Sundaes with Chocolate Sauce and Roasted Almonds image

Provided by Diana Yen

Categories     Dessert     Frozen Dessert     Raspberry     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 14

For the chocolate sauce:
6 ounces bittersweet chocolate, finely chopped
3/4 cup water
2/3 cups sugar
2 tablespoons honey
3 tablespoons unsalted butter
Pinch of kosher salt
For the sundae:
1 pint fresh raspberries (12 ounces)
2 tablespoons sugar
2 tablespoons elderflower liqueur, such as St-Germain
2 tablespoons fresh lemon juice
2 pints vanilla ice cream
Chopped roasted unsalted almonds, for garnish

Steps:

  • To make the chocolate sauce, place a saucepan over medium-low heat, combine the chocolate, and water, vigorously stirring until completely melted and smooth. Let it come to a low simmer until small bubbles appear around the outside. Add sugar, honey and keep at a low simmer until thickened, about 3 minutes. Remove from heat and stir in butter and salt. Chocolate sauce will smooth out at is cools to room temperature. Store in an airtight container.
  • In a bowl, gently toss together the raspberries, sugar, elderflower liqueur, and lemon juice. Let stand in the refrigerator for 30 minutes (or up to 2 hours) before serving.
  • Assemble the sundae: Scoop ice cream into individual bowls. Top with chocolate sauce, almonds, and macerated raspberries.

RASPBERRY HOT FUDGE SUNDAES



Raspberry Hot Fudge Sundaes image

Categories     Berry     Chocolate     Dairy     Dessert     Valentine's Day     Kid-Friendly     Quick & Easy     Oscars     Backyard BBQ     Frozen Dessert     Raspberry     Winter     Birthday     Bon Appétit     Small Plates

Yield Makes 6 Servings

Number Of Ingredients 9

3/4 cup sugar
1/2 cup half and half
4 ounces unsweetened chocolate, chopped
2 tablespoons light corn syrup
1 tablespoon unsalted butter
1/8 teaspoon salt
2 tablespoons framboise eau-de-vie (clear raspberry brandy)
Vanilla ice cream
Fresh raspberries

Steps:

  • Stir sugar, half and half, chocolate, corn syrup, butter and salt in heavy medium saucepan over low heat until sugar dissolves and chocolate melts. Increase heat to medium-low and cook until sauce is smooth and thick, stirring constantly, about 4 minutes. Remove sauce from heat. Stir in framboise. (Can be made 1 week ahead. Cover and chill. Rewarm over low heat, stirring frequently, before serving.)
  • For each serving, spoon 1 tablespoon sauce into sundae glass or wine goblet. Top with 2 scoops of ice cream. Spoon 3 tablespoons sauce over. Sprinkle raspberries over and serve immediately.

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