Being used to the delicious all-American Aunt Jemima syrup on our waffles, pancakes & crepes only paved the way to discovering (and really enjoying) this easy all-natural fruit syrup-styled dessert sauce. The best thing about sweet dessert sauces is the magical touch they can give just about anything: cakes, breads, pies, & ice cream!
So far, I’ve tried blueberry, strawberry, and cherry – but I look forward to experimenting with many other seasonal & tropical fruits. Served as a sauce with the crushed fruit adds a lovely all-natural element, but it also works great without fruit as a quick hot fondue syrup for fruits or bits of cake.
For the Sauce
- 1 cup (240ml) of fruit juice of choice
- 1/2 cup (100g) of sugar
- 1 tablespoon of cornstarch
- 2 teaspoons of fresh lemon juice
- 1 tablespoon of butter
- 1 cup of crushed fruit of choice
In a small saucepan, combine the fruit juice, sugar, and cornstarch. Whisk well to be totally sure that the sauce is absolutely lump-free and cook, stirring, over low heat thoroughly until thickened. Stir in the lemon juice, butter and crushed fruit. Stir well until desired consistency. Remove from heat and pour into a sauce dish. Serve hot or cold.