Blackberry and Strawberry Sundaes By: Lucy Waverman
Ingredients
Strawberry Syrup
1 cup (250 mL) strawberries
1/2 cup (125 mL) redcurrant jelly
1 tablespoon (15 mL) Grand Marnier or other orange liqueur
Chocolate Mint Sauce
1/2 cup (125 mL) granulated sugar
1/2 cup (125 mL) water
4 oz (125 g) dark mint chocolate
1/4 cup (50 mL) whipping cream
2 tablespoons (25 mL) crème de menthe
2 cups (500 mL) vanilla ice cream
1 cup (250 mL) sliced strawberries
1 cup (250 mL) whole blackberries
Preparation
1
To Make Strawberry Syrup
2
Purée strawberries in a food processor. Press liquid through a sieve and reserve liquid. Melt redcurrant jelly in a small pot on medium heat. When it is liquefied, stir in strained juice. Bring to boil and boil 1 minute. Skim foam. Stir in liqueur. Pour into a container and chill.
3
Makes 2/3 cup (150 mL) sauce)
4
To Make Chocolate Mint Sauce
5
Combine sugar and water in a pot. Bring to boil and boil for 2 minutes. Reduce heat to low and stir chocolate into syrup. Stir in whipping cream and crème de menthe.
6
Makes 1 cup (250 mL) sauce
7
Scoop ice cream into sundae cups. Pour over mint chocolate sauce. Scatter with fruit and top fruit with strawberry syrup sauce.
8
Serves 4
.
Yield:
4
Added:
Monday, September 20, 2010 - 5:31pm
