raspberry sauce for popsicles and ice cream

Name: Raspberry sauce for popsicles and ice cream
Ingredients: 1 package(s) frozen raspberries (10 oz); 1 1/2 teaspoon(s) corn starch; 1/2 cup(s) red currant jelly

(1 RATING)

56 Pinches 1 Photo

Stormy Stewart

Mio, MI

Updated on Mar 27, 2012

Serve over ice cream, include in Popsicle, pound cake or angel food cake.

Rate

prep time

cook time

method ---

yield

Ingredients

1 package frozen raspberries (10 oz)
1 1/2 teaspoons corn starch
1/2 cup red currant jelly

How To Make raspberry sauce for popsicles and ice cream

Step 1

Thaw and crush raspberries. Combine with cornstarch. Add red currant jelly and bring to boil. Cook and stir until mixture is clear and thickens slightly. Strain and chill.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes