“My husband and kids simply love this recipe over their ice cream! It may also be used in banana splits. If you choose not to use liqueur, replace 1-½ cups of the mashed strawberries with 1-½ cups mashed raspberries instead.” Peggy Townsend – Florence, Colorado
| 2 | quarts fresh strawberries |
| 6 | cups sugar |
| 1 | pouch (3 ounces) liquid fruit pectin |
| ⅓ | cup chocolate syrup |
| ⅓ | cup raspberry liqueur, optional |
| Vanilla ice cream |
•Wash and mash strawberries, measuring out enough mashed berries to make 4 cups. In a Dutch oven, combine strawberries and sugar. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Boil 1 minute longer, stirring constantly. Remove from the heat. Stir in syrup and liqueur if desired. Skim off foam. • Pour into jars or freezer containers, leaving a ½-in. headspace. Cool to room temperature, about 1 hour. Cover and let stand overnight or until set. Refrigerate for up to 3 weeks or freeze for up to 1 year. Serve with ice cream. Yield: 8 cups.
Nutritional Facts ¼ cup (calculated without liqueur and ice cream) equals 174 calories, trace fat (trace saturated fat), 0 cholesterol, 3 mg sodium, 43 g carbohydrate, 1 g fiber, trace protein.
Originally published as Strawberry Sundae Sauce in Simple & Delicious November/December 2008, p37