Fresh Lemon Sauce Rosé Recipe

  • 1/2 cup sugar
  • 4 teaspoons cornstarch
  • 1/8 teaspoon salt
  • 1/2 cup water
  • 1 teaspoon grated lemon peel
  • 3 tablespoons freshly squeezed lemon juice
  • 2 tablespoons butter
  • 1/2 cup vin rosé
In small saucepan, thoroughly combine dry ingredients; blend in water, then lemon peel and juice until very smooth. Add butter and bring to a boil over medium heat, stirring constantly; boil 2 minutes. Remove from heat and blend in wine; serve warm. Excellent served with plum or cottage pudding, mince pie or ice cream.
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