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Raspberry Sundaes

Total Time

Prep/Total Time: 20 min.


1-1/2 cups sauce

For a fast-to-fix finish, spoon this ruby-red raspberry sauce over individual dishes of vanilla ice cream for a simple yet special dessert.


  • 2 packages (10 ounces each) frozen sweetened raspberries, thawed
  • 2 tablespoons cornstarch
  • 1/2 teaspoon almond extract
  • Vanilla ice cream


  1. Drain raspberries, reserving juice; set berries aside. In a bowl, combine cornstarch and 2 tablespoons of juice until smooth. In a saucepan, bring the raspberries and remaining juice to a boil; stir in the cornstarch mixture. Cook for 1-2 minutes or until thickened. Remove from the heat; stir in almond extract. Cool. Serve over ice cream.

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