Field Berry Sundae
cup raspberries, blueberries, blackberries and or strawberries
cup whipped cream
Tbsp berry liqueur
Field Berry Sorbet
tsp finely grated lemon zest
cup mixed berries such as raspberries, blackberries, blueberries, strawberries
Tbsp fresh lemon juice
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.
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.
Transfer sorbet to a container and freeze until firm, about 4 hours.
For sundaes: macerate berries with berry liqueur. Whip cream to soft peaks and stir in 3 tbsp of berry juices.
Scoop sorbet into a bowl, top with berries and whipped cream and serve immediately.