Yields
6 servings
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ingredients
Field Berry Sundae
3
cup raspberries, blueberries, blackberries and or strawberries
1
cup whipped cream
2
Tbsp berry liqueur
Field Berry Sorbet
¼
cup sugar
1
cup water
1
tsp finely grated lemon zest
5
cup mixed berries such as raspberries, blackberries, blueberries, strawberries
3
Tbsp fresh lemon juice
1
large egg
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directions
Step 1
Bring sugar, water and lemon zest up to a simmer in a saucepan, stirring until sugar has dissolved. Strain out lemon zest and cool liquid before chilling.
Step 2
Purée fruits and lemon juice in a blender and strain out seeds. Stir sugar syrup into fruit purée and pour into an ice cream maker following manufacturer’s instructions. Once sorbet has thickened slightly (about 8 minutes), whisk egg white lightly and pour into ice cream maker.
Step 3
Transfer sorbet to a container and freeze until firm, about 4 hours.
Step 4
For sundaes: macerate berries with berry liqueur. Whip cream to soft peaks and stir in 3 tbsp of berry juices.
Step 5
Scoop sorbet into a bowl, top with berries and whipped cream and serve immediately.