Go to the Globe and Mail homepage

Jump to main navigationJump to main content

Blackberry and strawberry sundaes Add to ...

Sundaes are a real treat in the summer. Combinations of fresh fruit, ice cream and sauces make delectable desserts that look and taste spectacular. Mix and change the fruit as it becomes available and use your favourite dark chocolate bar for the chocolate sauce.

  • Servings: 4

Strawberry syrup

1 cup strawberries

1/2 cup red currant jelly

1 tablespoon strawberry liqueur (optional)

Chocolate sauce

1/4 cup sugar

1/4 cup water

4 ounces bittersweet chocolate, chopped

1/2 cup whipping cream

Fruit

2 cups vanilla ice cream

1 cup sliced strawberries

1 cup whole blackberries

Method

Puree strawberries in a food processor. Press puree through a sieve and reserve liquid.

Melt red currant jelly in a small pot over medium heat. When it is liquefied, stir in strained juice. Bring to boil and boil for 1 minute or until syrupy. Stir in liqueur. Pour syrup into a container and chill.

Combine sugar and water in a pot over high heat, stirring until sugar has dissolved. Bring to boil and boil for 1 minute. Reduce heat to low and stir in chocolate until melted. Remove from heat and stir in cream. Chill until cool. Scoop ice cream into cups. Pour over chocolate sauce. Scatter with fruit and top with reserved strawberry syrup.

In the know

Most popular videos »

Highlights

More from The Globe and Mail

Most popular