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Directions for: Field Berry Sundae


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


Field Berry Sundae

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.

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.

3. Transfer sorbet to a container and freeze until firm, about 4 hours.

4. For sundaes: macerate berries with berry liqueur. Whip cream to soft peaks and stir in 3 tbsp of berry juices.

5. Scoop sorbet into a bowl, top with berries and whipped cream and serve immediately.

Field Berry Sorbet

See more: Summer, Berries, Fruit, No-Cook, Dessert, Main Ingredient, Meal