BLUEBERRY SAUCE- Conbine honey and blueberries in 2-qt saucepan and bring to a boil; boil 2 min. Remove from heat; stir in lemon juice. Transfer mixture to a blender and puree until smooth. Let cool to room temp, then refrigerate (Can be made to 3 days ahead.)
SUNDAES- Let sorbet and ice cream soften slightly at room temp. For each serving, scoop about 1/3c sorbet into each serving dish, then top with 1/3c. vanilla ice cream.(Sundaes can be assembled up to this point 8 hours ahead and placed in freezer.)
To serve, top each sundae with about 2 TBSP blueberry sauce and 1/4c. mixture berries. Garnish with mint sprigs
Originally Submitted
6/13/2010
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