Around this time last year I had posted on how to make homemade, delicious vanilla ice cream. I had mentioned that a great sauce to go with it would be the Nourishing Tradition‘s raspberry sauce, but I hadn’t yet made it myself (although I was lucky enough to try it at the Wise Traditions conference in October over wonderful raw cheesecake).
The sauce is super easy, takes only minutes to prepare, and is extremely rewarding. You only need frozen raspberries, real maple syrup, and water to your desired consistency. I made a very small amount of sauce and used roughly 1/2 cup frozen raspberries, 1 Tbsp maple syrup, and 3 Tbsp water.
I used my Magic Bullet, but it struggled slightly due to the thick frozen raspberries so I would recommend using a food processor (as Nourishing Traditions suggests) to process the raspberries in with the maple syrup before adding the water, especially if you are going to make a large quantity.
One more thing to note is if you try the ice cream recipe, using arrowroot powder (which I left out of the recipe until this last ice cream batch) seems to leave a slight aftertaste, but I believe it helps with the texture and freezing of the ice cream. I personally don’t think I’ll use it again, mostly because the ice cream gets eaten up quick anyway. :)