Old Fashioned Strawberry Ice Cream Sundaes
Photography by Aaron McLean.
These take me back to my teenage years and a wonderful American diner in Newmarket, Auckland. All chrome, black and white with high red stools, we spent many an afternoon enjoying this classic sundae.
INGREDIENTS
Strawberry syrup
500 grams strawberries, hulled
4 tablespoons caster sugar
½ teaspoon sea salt
½ cup corn syrup
1 tablespoon lemon juice
To assemble
chopped fresh strawberries
ice cream
soda water
METHOD
Syrup: Put the strawberries, sugar and salt in a food processor and process until smooth.
Tip into a medium saucepan and stir in the corn syrup. Simmer over a low heat until very thick and reduced by a third, about 25 minutes, stirring frequently to prevent it catching on the base of the saucepan especially towards the end of cooking. Stir in the lemon juice and set aside to cool. Cover and chill until ready to use.
To assemble: Place a layer of chopped strawberries in the base of tall sundae glasses and top with a spoonful of sauce and 1-2 scoops of ice cream. Repeat with another layer of each. Slowly pour in the soda water (it will bubble up quickly) then top with a spoonful of strawberry sauce.
Devour immediately. Makes 1½ cups syrup, about 8-10 sundaes
The strawberry syrup is very versatile and can be served with a fruit salad, meringues, to accompany a lemon cake or a fruit tart. It will keep in the refrigerator for 2 weeks or freeze for up to 2 months.
Pantry note: Corn syrup, or liquid glucose as it is sometimes referred to, is available in the baking section at supermarkets and food stores.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.