Ingredients

• 1/4 cup sugar
• 1 cup fresh raspberries
• 1 cup sliced strawberries (about 6 to 8 large)

Browse by ingredient

Instructions

1. Put the sugar and 1/4 cup water into a small saucepan and bring to a boil over medium heat. Cook, swirling the pan, until the sugar is completely dissolved.
2. Put the raspberries and strawberries into a blender jar and pour the hot sugar syrup over them. Puree the berries just until liquefied. Pour the mixture through a fine mesh strainer set over a bowl to strain out the seeds.
3. Transfer the sauce to a pitcher and pour over ice cream or sliced pound cake. Store the leftover sauce in an airtight container for up to 3 days.