This cool and refreshing dessert treat is a spectacular bounty of sweetness and flavor. A perfect recipe to create after the barbeque is over. Grab a spot and watch the fireworks while devouring this creamy goodness! Happy Fourth of July!

Blueberry Sauce

1⁄2 cup honey

1⁄2 pint blueberries (1 cup)

2 Tbsp lemon juice

Sundaes

2 1⁄2 pints raspberry sorbet

2 1⁄2 pints vanilla ice cream

1⁄2 pint each blueberries and raspberries

Garnish: mint sprigs

1. Blueberry Sauce:

Combine honey and blueberries in 2-qt saucepan and bring to a boil; boil 2 minutes. Remove from heat; stir in lemon juice. Transfer mixture to a blender and purée until smooth. Let cool to room temperature, then refrigerate. (Can be made up to 3 days ahead.)

2. Sundaes:

Let sorbet and ice cream soften slightly at room temperature. For each serving, scoop about 1⁄3 cup sorbet into each serving dish, then top with 1⁄3 cup vanilla ice cream (Sundaes can be assembled up to this point 8 hours ahead and placed in freezer.)

3. To serve, top each sundae with about 2 Tbsp blueberry sauce and 1⁄4 cup mixed berries.

Garnish with mint sprigs.

Recipe and photo courtesy of Woman’s Day Magazine, July 1st, 2010.

Comments

Name *
Email (For verification & Replies)
URL
Code   
ChronoComments by Joomla Professional Solutions

Submit Comment

Show/Hide Comment form