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Jubilee Sundaes

 Jubilee Sundaes
Festive sweet and tart cherry sauce with a lemon accent dresses up ice cream or pound cake. —Christine Frazier, Auburndale, Florida
10 ServingsPrep: 10 min. Cook: 10 min. + cooling


  • 1/3 cup sugar
  • 2 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 1 can (14-1/2 ounces) pitted tart cherries
  • 2 teaspoons lemon juice
  • 1/4 teaspoon grated lemon peel
  • 1/4 teaspoon McCormick® Pure Almond Extract
  • Vanilla ice cream


  • In a large saucepan, combine the sugar, cornstarch and salt. Drain
  • cherries, reserving juice; set cherries aside. Stir cherry juice
  • into cornstarch mixture until smooth. Bring to a boil over medium
  • heat, stirring constantly. Cook and stir for 1-2 minutes or until
  • thickened.
  • Remove from the heat; stir in the lemon juice and peel, extract and
  • reserved cherries. Cool to room temperature. Serve with ice cream.
  • Yield: 2 cups sauce.
Nutritional Facts: 3 tablespoons sauce (calculated without ice cream) equals 64 calories, trace fat (trace saturated fat), 0 cholesterol, 33 mg sodium, 16 g carbohydrate, trace fiber, trace protein. Diabetic Exchange: 1 starch.