Raspberries with Ice-Cream and Maraschino

This very easy-to-make dessert looks attractive and tastes delicious. Serve Raspberries with Ice-Cream and Maraschino as refreshing ending to a rich dinner party.

3 tablespoons Maraschino

1 lb. fresh raspberries, hulled

2 tablespoons flaked almonds

1 pint vanilla ice-cream

4 oz. sugar


11. oz. water

2 teaspoons grated lemon rind

Place 4 sundae glasses in the refrigerator to chill.

First make the syrup. Place the sugar, water and lemon rind in a small saucepan.

Set the pan over low heat and cook, stir-ring constantly, until the sugar has dissolved. Increase the heat to moderately high and boil the syrup, without stirring, for 4 minutes. Remove the pan from the heat and set the syrup aside to cool completely.

Strain the syrup into a medium-sized mixing bowl and stir in the Maraschino, raspberries and flaked almonds. Chill the mixture in the refrigerator for 30 minutes, stirring occasionally.

Remove the sundae glasses from the refrigerator. Remove the raspberry mix-ture from the refrigerator and divide it equally among the 4 glasses. Using an ice-cream scoop, scoop a ball of ice-cream into each glass and serve immediately.

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