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1 cup The Perfect Purée Prickly Pear Puree, thawed |
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5 tbsp. granulated sugar |
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1 tbsp. fresh lemon juice |
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1 to 2 tbsp. liqueur (such as Grand Marnier, Creme de Cassis, or Framboise), optional |
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| Method: |
| 1. |
In a bowl stir together Prickly Pear Puree, sugar, and lemon juice until well blended. |
| 2. |
Cover and refrigerate until well chilled. Just before serving, stir in liqueur if desired. |
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| Serving Suggestion: |
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Serve this beautiful sauce over chocolate cake, ice cream or sorbet, pound cake, crepes, or frozen yogurt. Layer it for a fruit sundae or try it in a trifle with fresh raspberries and peaches. |
