Monday, September 20, 2010

Blackberry and Strawberry Sundaes

By: Lucy Waverman

Sundaes are a real treat in the summer. Outrageous combinations of fresh fruit, ice cream and interesting sauces make delectable sundaes that look spectacular. Use your favourite mint chocolate bar for the chocolate sauce but make sure it is dark chocolate. Milk chocolate makes too sweet a sauce. Use these sundaes as a guide to come up with your own combinations.

Strawberry Syrup
1 cup (250 mL) strawberries
½ cup (125 mL) redcurrant jelly
1 tbsp (15 mL) Grand Marnier or other orange liqueur

Chocolate Mint Sauce
½ cup (125 mL) granulated sugar
½ cup (125 mL) water
4 oz (125 g) dark mint chocolate
¼ cup (50 mL) whipping cream
2 tbsp (25 mL) crème de menthe

2 cups (500 mL) vanilla ice cream
1 cup (250 mL) sliced strawberries
1 cup (250 mL) whole blackberries

1. To Make Strawberry Syrup
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.

Makes 2/3 cup (150 mL) sauce)

2. To Make Chocolate Mint Sauce
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.

Makes 1 cup (250 mL) sauce

3. Scoop ice cream into sundae cups. Pour over mint chocolate sauce. Scatter with fruit and top fruit with strawberry syrup sauce.

Serves 4


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