Lucy Waverman

• strawberry syrup
• 1 cup strawberries
• 1/2 cup redcurrant jelly
• 1 tablespoon Grand Marnier Liqueur
• mint sauce Chocolate
• 1/2 cup granulated sugar
• 1/2 cup water
• 4 ounces chocolate dark mint
• 1/4 cup whipping cream
• 2 tablespoons creme de menthe
• 2 cups vanilla ice cream
• 1 cup strawberries sliced
• 1 cup blackberries whole

1. To Make Strawberry Syrup
2. Puree strawberries in a food processor. Press liquid through a sieve and reserve liquid. Melt redcurrant jelly in a small pot on medium heat. When it is liquefied, stir in strained juice. Bring to boil and boil 1 minute. Skim foam. Stir in liqueur. Pour into a container and chill.
3. Makes 2/3 cup (150 mL) sauce)
4. To Make Chocolate Mint Sauce
5. Combine sugar and water in a pot. Bring to boil and boil for 2 minutes. Reduce heat to low and stir chocolate into syrup. Stir in whipping cream and creme de menthe.
6. Makes 1 cup (250 mL) sauce
7. Scoop ice cream into sundae cups. Pour over mint chocolate sauce. Scatter with fruit and top fruit with strawberry syrup sauce.

strawberry syrup, strawberries, redcurrant jelly, grand marnier, mint sauce chocolate, granulated sugar, water, chocolate dark mint, whipping cream, crueme, vanilla ice cream, strawberries, blackberries

Taken from www.yummly.com/recipe/Lucy-Waverman-1649576 (may not work)