Red Berry Sundae Sauce Recipes

VERY BERRY SUNDAE

Steps:

• Line two small baking pans with parchment paper. Using a miniature ice-cream scoop, place scoops of ice cream on prepared pan; transfer to freezer. Repeat process with sorbet. Let scoops freeze 30 minutes.
• Arrange scoops of ice cream and sorbet among four dishes; top with raspberry sauce, marshmallow sauce, and raspberries. Serve.

MERINGUE SUNDAE WITH PEPPERY BERRY SAUCE

Steps:

• Cook strawberries, raspberries, brown sugar, liqueur, pepper, and kosher salt in a small pot over medium heat, stirring occasionally, until sauce is thickened, about 8 minutes. Let cool to room temperature.
• Arrange cookies and ice cream scoops on a plate. Spoon berry sauce over, then top with oil, sea salt, and basil.
• Do Ahead: Sauce can be made 1 day ahead. Transfer to an airtight container and chill. Let come to room temperature before serving.

RED BERRY SHORTCAKES WITH HONEY YOGURT

Steps:

• Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper.
• In the bowl of an electric mixer fitted with the paddle attachment, combine the flour, the 2 tablespoons granulated sugar, the baking powder and salt. Add the butter and mix at low speed just until the butter is the size of peas. In a 2-cup measuring cup, whisk together the heavy cream, eggs and orange zest. With the mixer on low, add the cream mixture to the flour mixture and mix just until combined. The dough will be very sticky.
• Heavily flour a cutting board. Mix the dough with a rubber spatula to be sure all of the dry ingredients at the bottom of the bowl are incorporated. Transfer to a board and knead lightly into a disk, adding just enough flour to keep the dough from sticking. Roll or pat the dough 3/4 to 1 inch thick. Cut circles of dough with a plain 3-inch round cutter and transfer to the prepared sheet pan. Chill for 30 minutes. Brush the tops with the egg wash and sprinkle with the turbinado sugar. Bake for 18 to 20 minutes, until the tops are browned and spring back when touched. Set aside to cool for 10 minutes.
• Meanwhile, combine the strawberries and the 1/4 cup granulated sugar in a medium bowl. Set aside at room temperature for 30 minutes. Carefully fold in the raspberries and set aside for another 15 minutes to macerate. In a separate bowl, whisk together the yogurt and honey, cover and refrigerate.
• To assemble, split each shortcake in half horizontally and place the bottoms on dessert plates. Spoon the yogurt mixture on each cake and spoon the berries and their juices on top. Place the shortcake tops over the berries. Sprinkle with extra grated orange zest, garnish with a sprig of mint and serve.

RED, WHITE, AND BLUEBERRY ICE CREAM SUNDAES

Steps:

• Combine 1 cup blueberries and lemon juice in medium bowl; mash well. Sift powdered sugar into heavy medium nonstick skillet. Cook over medium heat until sugar begins to dissolve, stirring occasionally, about 5 minutes. Continue to cook until syrup turns deep golden brown, stirring often, about 5 minutes longer. Whisk in 1 cup cream and 1/4 cup water (mixture will bubble up). Reduce heat to medium-low, cover, and cook until most hard caramel bits dissolve, stirring occasionally, about 20 minutes. Remove from heat. Stir in mashed blueberries; strain into medium saucepan, pushing berries through. (Can be made 3 days ahead. Cover; chill.)
• Rewarm sauce over low heat. Beat 3/4 cup cream in medium bowl to soft peaks. Place 1 scoop each of vanilla ice cream, raspberry sorbet, and strawberry ice cream in each of 6 sundae dishes. Spoon warm sauce over. Top with remaining blueberries, whipped cream, and pecans.

RED WHITE AND BLUEBERRY SUNDAES

Steps:

• Puree 2 baskets raspberries, preserves and 2 tablespoons brandy in blender. Strain into small bowl, pressing on solids.
• Stir 2 baskets blueberries, sugar, 1/4 cup water and lemon juice in heavy small saucepan over medium heat until sugar dissolves. Bring to boil. Reduce heat to low; simmer until sauce thickens slightly, about 10 minutes. Strain sauce into another small bowl. (Sauces can be made 3 days ahead. Cover separately; chill.)
• Beat whipping cream, powdered sugar and 1 1/2 tablespoons brandy in medium bowl until stiff peaks form. Chill until ready to use, up to 3 hours.
• Place 3 scoops of ice cream in each of 6 bowls. Top with remaining fresh berries. Drizzle with raspberry and blueberry sauces. Pipe or spoon whipped cream atop sundaes.

RED, WHITE AND BLUEBERRY SUNDAES

Steps:

• Combine orange juice, Grand Marnier, sugar and butter in heavy large skillet. Stir over medium-high heat until sugar dissolves and sauce comes to simmer.
• Simmer until sauce thickens slightly and is reduced to 1 cup, about 10 minutes. (Sauce can be prepared 1 day ahead. cover and refrigerate. bring sauce to simmer before continuing.)
• Add nectarines to sauce and toss until heated through, about 2 minutes. Add blueberries and strawberries; toss until heated through, about 1 minute.
• Divide fruit mixture among 6 dessert bowls. Place 1 scoop ice cream in center of fruit. Garnish with mint.

MIXED BERRY AND CASSIS SUNDAES

Steps:

• Bring crème de cassis and 1/4 cup sugar to a simmer, stirring until sugar has dissolved (if alcohol flames, momentarily cover with lid to extinguish). Stir in lemon juice.
• Pour syrup over berries, stirring gently to coat. Let stand 10 minutes.
• Beat cream with remaining tablespoon sugar using an electric mixer until it just holds stiff peaks.
• Divide ice cream and sorbet among glasses. Top with berries and syrup, then with whipped cream.

TRIPLE-BERRY SUNDAES

Steps:

• Combine 3 cups strawberries and raspberries in processor. Purée until smooth. Add powdered sugar and liqueur; blend well. Quarter remaining strawberries. (Sauce and strawberries can be prepared 1 day ahead. Cover separately and chill.)
• Scoop ice cream into 12 bowls, dividing equally. Spoon sauce over. Garnish with blueberries, remaining strawberries and mint, it desired.