Sweet and sour sauce for ice cream
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 547, total fat 4 G., saturated fats 3 G., proteins 6 G., carbohydrates 127 G., fiber 3 G., cholesterol 16 mg, sodium 62 mg, sugar 121 G.
Calories 547, total fat 4 G., saturated fats 3 G., proteins 6 G., carbohydrates 127 G., fiber 3 G., cholesterol 16 mg, sodium 62 mg, sugar 121 G.
This elegant, light, refreshing sundae is the perfect ending to a big holiday dinner. Yogurt ice cream is drizzled with homemade sweet and sour cherry syrup and topped with fresh candied ginger. The candied ginger and cherry syrup can be made ahead of time.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Sweet and sour sauce
- 450 g frozen cherries
- 0.5 cups of sugar
- Juice of 1 lemon
- 1/4 tsp lemon zest
- 2 cups yogurt ice cream
Candied ginger
- 1 cup of water
- 1.5 cups of sugar
- 0.5 cup peeled and thinly sliced ginger root
We recommend
Recipes with similar ingredients: cherry syrup, candied fruit
Cooking the dish according to the recipe:
- In a medium saucepan, combine the cherries, sugar, and lemon juice and heat over medium heat. Cook until the liquid thickens into a syrup, about 8-10 minutes. Stir in the lemon zest and remove from heat.
- Spoon the yogurt ice cream into 4 bowls and drizzle with syrup. Garnish with candied ginger and serve.
- Candied ginger:
Line a baking sheet with parchment paper.
In a medium saucepan, combine 1 cup water with 1 cup sugar. Bring to a boil over medium heat and add the ginger. Simmer for about 5 minutes, then transfer the ginger to the prepared baking sheet. While still hot, add 1/4 cup sugar and stir. Separate any stuck candied peels and sprinkle with the remaining 1/4 cup sugar. Refrigerate until set and serve.
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