|Written By Recipe Coordinator|
This cool and refreshing dessert treat is a spectacular bounty of sweetness and flavor. A perfect recipe to create after the barbeque is over. Grab a spot and watch the fireworks while devouring this creamy goodness! Happy Fourth of July!
1⁄2 cup honey
1⁄2 pint blueberries (1 cup)
2 Tbsp lemon juice
2 1⁄2 pints raspberry sorbet
2 1⁄2 pints vanilla ice cream
1⁄2 pint each blueberries and raspberries
Garnish: mint sprigs
1. Blueberry Sauce:
Combine honey and blueberries in 2-qt saucepan and bring to a boil; boil 2 minutes. Remove from heat; stir in lemon juice. Transfer mixture to a blender and purée until smooth. Let cool to room temperature, then refrigerate. (Can be made up to 3 days ahead.)
Let sorbet and ice cream soften slightly at room temperature. For each serving, scoop about 1⁄3 cup sorbet into each serving dish, then top with 1⁄3 cup vanilla ice cream (Sundaes can be assembled up to this point 8 hours ahead and placed in freezer.)
3. To serve, top each sundae with about 2 Tbsp blueberry sauce and 1⁄4 cup mixed berries.
Garnish with mint sprigs.
Recipe and photo courtesy of Woman’s Day Magazine, July 1st, 2010.