We're getting festive today.
Amy Christie from this heArt of mine is here today! This gorgeous mom to two kids, is a true artist. She sews (remember the booties pattern she made for my nesting series? Nat used those all the time when it was cold), she parties, she makes cool things for her kids and she cooks. Boy does she cook. Her photography (usually of delicious recipes) is mouth-wateringly good.
Today is no exception. You'll want to take a bite out of these pictures.
Hello Color Your Summer fans! I'm excited to be here because I just love this series and, like so many others, I am a huge fan of Delia and all she does. I don't know how the weather is where you live but it is right around brain-melting hot here and I think it's going to stick around a while. We've been spending a lot of time near water, whether it's the lake or splash pad, just to keep cool. And we've been having ice cream. Believe me, it's necessary. With Independence Day this week, I thought a patriotic sundae would fit right in and in order to get the perfect red, I made my mother's Red Raspberry Sauce.
It's very simple. Gather up some raspberries, either fresh or frozen. Frozen ones are less expensive and still make beautiful sauce.
Before cooking the sauce, place half of the berries in a blender or food processor, cover and blend or process until the berries are smooth. Then press the processed berries through a fine mesh sieve.
This part takes a little time and care.
But with time, all that should be left are the seeds which should be discarded.
Once it's done, remove it from the heat and let it cool completely before serving.
It makes about 1 cup sauce. I doubled the recipe like my mom does each time she makes it. If you don't think the sauce will be consumed within the week, freeze it. It will be a special colorful treat for later.
this recipe. It's another really simple recipe to put together though the sprinkles do need to dry for 24 hours so plan accordingly.
Red Raspberry Sauce recipe from my momma
3 cups fresh or frozen raspberries which will end up as 1 cup sieved puree raspberries
1/3 cup sugar
1 tsp cornstarch
Thaw berries, if frozen. Do not drain.
Place half of the berries in a blender container or food processor bowl, cover and blend or process until the berries are smooth.
Press the processed berries through a fine mesh sieve and discard the seeds. Repeat with the remaining berries. You should have about 1/2 cup sieved puree from each of the 1 1/2 cups of berries.
To make the sauce, stir together the sugar and cornstarch in a medium saucepan.
Add sieved berries. Cook and stir over medium heat until the sauce has thickened and is bubbly.
Cook and stir for two minutes more. Remove from the heat and cool completely before serving.
Makes about 1 cup sauce.
Thanks for having me over, Delia.
Hope you all have a happy and safe 4th of July!
What a perfect Fourth of July treat just in time for tomorrow!
I have always wanted to try homemade sprinkles.
I will definitely be giving this a go soon!
Thank you Amy for coloring our summer, patriotic style.
Hop on over to see Kojodesigns for another Fourth of July summer project!
I love me a good wreath.
I love me a good wreath.