Mixed Berry Sauce

[Guest guest]

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.