Guest guest Report post Posted May 14, 2010 Mixed Berry Sauce 375 g (13 1/4 oz) strawberries, hulled 1/3 cup frozen raspberries 8 teaspoons pure icing (powdered) sugar 1/4 cup apple juice 1. Place strawberries, raspberries, sugar and apple juice in a food processor. Process until smooth. 2. Serve over ice-cream. STORAGE TIP: Refrigerate in an airtight container for up to 2 days. Stir before serving. TIP: For a thicker sauce, finely chop 125 g (4 1/2 oz) fresh strawberries and fold through sauce before serving. VARIATION: TO make a berry mint sauce, stir 4 teaspoons finely chopped fresh mint leaves through sauce before serving. Makes l 1/2 cups. Quote Share this post Link to post Share on other sites