Raspberry Sundae

The second crop of our ever-bearing raspberries has begun. We will have fruit until the first hard freeze.

If you have more than you can eat, just freeze them on a cookie sheet until hard then put them in a container for future smoothies. Or you can mix them with a drizzle of maple syrup (just enough to make a little bit of juice) and freeze in one or two cup containers for a little dessert type sauce.

If you’re having company and need something special – take a tip from Julia Child. Put a scoop of vanilla or coffee ice cream in a fancy dish or glass. Pour 2 T. bourbon over it, dust with espresso coffee powder and serve with your favorite store-bought cookies.

My take on this would be to put raspberries over the ice cream and splash with 2 T. Grand Marnier, along with the cookies of your choice.

My favorite ice cream has always been Häagen-Dazs coffee ice cream but lately I’ve been leaning toward their vanilla ‘bean’ ice cream – it has flecks of vanilla bean in it.

Whichever ice cream you choose it’s a simple, elegant dessert for the lazy busy cook!