Friday, July 22, 2011

Lemon and Lime Sauce

Today’s treat is tart and tangy with a hint of sweetness. It’s makes for an amazing topping over vanilla ice cream, cheesecake, fresh fruit or even cake.

I’m talking about Lemon Lime Sauce, baby! It is the perfect complement to a hot meal on a hot day.

I didn't use powdered sugar. Yes, it’s made with a nice amount of granulated sugar, but I've never made a sauce that didn't use powdered sugar. It gave it a really rich flavor that I've never tasted in a sauce or glaze before.

Let’s get it started:

First, whisk 3/4 cup sugar and 2 tablespoons cornstarch in small saucepan to blend.

Next, Add 2 cups of water and stir over medium heat until mixture boils and thickens.

Remove from heat. Add 2 tablespoons of butter and stir until melted.

NOTICE: Don’t leave part of the wrapper on the butter like I did. Don’t worry. It was removed.

Juice 2 lemons and 2 limes. That should be about 4 tablespoons of lemon juice and 4 tablespoons of lime juice. Add juice to mixture.
Note: If you end up with a little more or a little less juice, don't worry. Just add it all in and carry on.

Can we take a moment to talk about how much I love citrus juicers? It's one of my favorite tools in the kitchen. They really do their job. I mean, look at at those lemons and limes! Go get yo' self one at Walmart.

Thank you for that moment. Let's get back to business.

Cool sauce to room temperature. When your sauce has cooled, pour sauce into a serving dish and stir in lemon and lime slices.

You can serve this in a cute dish, a cereal bowl or whatever you’d like. I packaged mine up in mason jars and brought them to work to share.

I served a slice of angel food cake in a dessert dish with freshly sliced strawberries and drizzled the sauce generously over the top. Next time I think I’ll sneak a scoop of vanilla ice cream on top.

It was a lovely dessert. This would also be a fantastic hostess gift.

Try it this weekend!

 3/4 cup sugar
 2 tablespoons cornstarch
 2 cups water
 2 tablespoons unsalted butter
 4 tablespoons fresh lemon juice
 4 tablespoons fresh lime juice
 4-6 very thin lemon slices
 4-6 very thin lime slices

Whisk sugar and cornstarch in small saucepan to blend. Add water and stir over medium heat until mixture boils and thickens. Remove from heat. Add butter and stir until melted. Whisk in lemon juice and lime juice. Cool sauce to room temperature. Stir in lemon and lime slices.



Torviewtoronto said...

this looks delicious
lovely dessert

Taste and Tell said...

I'm a citrus girl - I would love this!!

Christi's Chirps said...

Greetings, To View Toronto! Thank you for visiting all the way from Canada! :)You should definitely give this dessert topping a try! I am loving your blog, by the way!

Hi, Taste and Tell! From one citrus girl to another, you would love this! I'm thinking of trying it over raspberry sorbet next!