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Field Berry Sundae

Field Berry Sundae
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.

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