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Jubilee Sundaes

Festive sweet and tart cherry sauce with a lemon accent dresses up ice cream or pound cake. —Christine Frazier, Auburndale, Florida
  • Total Time
    Prep: 10 min. Cook: 10 min. + cooling
  • Makes
    2 cups sauce

Ingredients

  • 1/3 cup sugar
  • 2 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 1 can (14-1/2 ounces) pitted tart cherries
  • 2 teaspoons lemon juice
  • 1/4 teaspoon grated lemon zest
  • 1/4 teaspoon almond extract
  • Vanilla ice cream

Directions

  • In a large saucepan, combine the sugar, cornstarch and salt. Drain cherries, reserving juice; set cherries aside. Stir cherry juice into cornstarch mixture until smooth. Bring to a boil over medium heat, stirring constantly. Cook and stir until thickened, 1-2 minutes.
  • Remove from the heat; stir in the lemon juice and zest, extract and reserved cherries. Cool to room temperature. Serve with ice cream.
Nutrition Facts
3 tablespoons: 64 calories, 0 fat (0 saturated fat), 0 cholesterol, 33mg sodium, 16g carbohydrate (7g sugars, 0 fiber), 0 protein. Diabetic Exchanges: 1 starch.

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