Sunset Sorbet Sundaes
- 1 16-ounce bag frozen unsweetened boysenberries or blackberries, thawed
- 1/2 cup plus 6 tablespoons sugar
- 1/2 cup light corn syrup
- 1/4 cup water
- 1/4 cup creme de cassis (optional)
- 2 large mangoes, peeled, pitted
- 1 mango, peeled, pitted, sliced
- 1 1-pint basket fresh boysenberries or blackberries
- Combine thawed boysenberries, 1/2 cup sugar, 1/4 cup corn syrup, 1/4 cup water and creme de cassis in heavy medium saucepan.
- Bring to simmer, stirring frequently.
- Puree in processor.
- Strain into medium bowl, pressing on solids with spoon.
- Pour 3/4 cup puree into small bowl; cover and refrigerate to use later as sauce.
- Refrigerate remaining berry puree in medium bowl until cold.
- Transfer puree in medium bowl to ice cream maker and process according to manufacturer's instructions.
- Transfer sorbet to container and freeze.
- Puree 2 mangoes in processor.
- Measure puree and return 1 2/3 cups to processor.
- Reserve any remaining puree for another use.
- Add remaining 6 tablespoons sugar and remaining 1/4 cup corn syrup to processor; blend well.
- Transfer mango puree to ice cream maker and freeze according to manufacturer's instructions.
- Transfer sorbet to container and freeze.
- (Sauce and sorbets can be prepared 2 days ahead.)
- Scoop sorbets into parfait dishes or onto plates.
- Garnish with sliced mango and berries.
- Spoon sauce over.
blackberries, sugar, light corn syrup, water, creme de cassis, mangoes, mango, blackberries
Taken from www.epicurious.com/recipes/food/views/sunset-sorbet-sundaes-2381 (may not work)