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
- 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.
- Pour syrup over berries, stirring gently to coat. Let stand 10 minutes.
- Beat cream with remaining tablespoon sugar using an electric mixer until it just holds stiff peaks.
- Divide ice cream and sorbet among glasses. Top with berries and syrup, then with whipped cream.
from Gourmet Magazine, August, 2008