MIXED BERRY AND CASSIS ICE CREAM SUNDAES (four)

 

 

½ cup crème de cassis (black currant liqueur)

¼ cup plus 1 tablespoon sugar, divided

2 teaspoons fresh lemon juice, or to taste

4 cups mixed berries (1-¼ pounds), halved or quartered if large

¾ cup chilled heavy cream

1 pint vanilla ice cream

1 pint raspberry sorbet

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1. Bring crème de cassis and ¼ cup sugar to a simmer, stirring until the sugar has dissolved (if alcohol flames. momentarily cover with lid to extinguish). Stir in lemon juice.

2. Pour syrup over berries, stirring gently to coat. Let stand 10 minutes.

3. Beat cream with remaining tablespoon sugar using an electric mixer until it just holds stiff peaks.
4. Divide ice cream and sorbet among glasses. Top with berries and syrup, then with whipped cream.

 

from Gourmet Magazine, August, 2008