Best Raspberries Jubilee Sundaes Recipes

Raspberry Ice Cream Sundae Sauce image

Provided by Bev I Am

Categories Sauces

Time 35m

Yield 1 cup

Number Of Ingredients 5

1 pint raspberries (2 cups)
1 1/2 tablespoons sugar
1/4 cup water
1/2 teaspoon lemon juice
1 teaspoon kirsch or 1 teaspoon framboise eau-de-vie (optional)

Steps:

Pass the raspberries through a food mill fitted with a fine disk, or puree the raspberries in a food processor and press through a sieve to remove the seeds.
Heat the sugar and the water to gether until the sugar is dissolved.
Stir it into the raspberry puree and add the lemon juice and the kirsch or framboise, if desired.
Taste and if necessary adjust with additional sugar, lemon juice or kirsch or framboise.

Nutrition Facts : Calories 236, Fat 2, SaturatedFat 0.1, Sodium 4.3, Carbohydrate 56.4, Fiber 20.3, Sugar 32.7, Protein 3.8

Chocolate-Raspberry Sundaes image

Provided by Rachael Ray : Food Network

Categories dessert

Yield 2 servings

Number Of Ingredients 7

1 jar hot fudge sauce
1 pint raspberries
2 slices marble pound cake or 2 large brownies, store bought
1/2 pint chocolate ice cream
1/2 pint raspberry sorbet
Whipped cream
1 bittersweet chocolate bar, for shaving

Steps:

Heat the fudge sauce in small pot. Add in raspberries and mash the berries into sauce. Turn off heat.
Place a slice of cake or a brownie on each dessert plate. Top with 1 scoop each of chocolate ice cream and raspberry sorbet, top with a river of raspberry hot fudge and a swirl of whipped cream. Garnish with shaved chocolate, shaved with a vegetable peeler.

Raspberry Hot Fudge Sundaes image

Yield Makes 6 Servings

Number Of Ingredients 9

3/4 cup sugar
1/2 cup half and half
4 ounces unsweetened chocolate, chopped
2 tablespoons light corn syrup
1 tablespoon unsalted butter
1/8 teaspoon salt
2 tablespoons framboise eau-de-vie (clear raspberry brandy)
Vanilla ice cream
Fresh raspberries

Steps:

Stir sugar, half and half, chocolate, corn syrup, butter and salt in heavy medium saucepan over low heat until sugar dissolves and chocolate melts. Increase heat to medium-low and cook until sauce is smooth and thick, stirring constantly, about 4 minutes. Remove sauce from heat. Stir in framboise. (Can be made 1 week ahead. Cover and chill. Rewarm over low heat, stirring frequently, before serving.)
For each serving, spoon 1 tablespoon sauce into sundae glass or wine goblet. Top with 2 scoops of ice cream. Spoon 3 tablespoons sauce over. Sprinkle raspberries over and serve immediately.

Raspberry Sundaes with Chocolate Sauce and Roasted Almonds image

Provided by Diana Yen

Yield Makes 6 to 8 servings

Number Of Ingredients 14

For the chocolate sauce:
6 ounces bittersweet chocolate, finely chopped
3/4 cup water
2/3 cups sugar
2 tablespoons honey
3 tablespoons unsalted butter
Pinch of kosher salt
For the sundae:
1 pint fresh raspberries (12 ounces)
2 tablespoons sugar
2 tablespoons elderflower liqueur, such as St-Germain
2 tablespoons fresh lemon juice
2 pints vanilla ice cream
Chopped roasted unsalted almonds, for garnish

Steps:

To make the chocolate sauce, place a saucepan over medium-low heat, combine the chocolate, and water, vigorously stirring until completely melted and smooth. Let it come to a low simmer until small bubbles appear around the outside. Add sugar, honey and keep at a low simmer until thickened, about 3 minutes. Remove from heat and stir in butter and salt. Chocolate sauce will smooth out at is cools to room temperature. Store in an airtight container.
In a bowl, gently toss together the raspberries, sugar, elderflower liqueur, and lemon juice. Let stand in the refrigerator for 30 minutes (or up to 2 hours) before serving.
Assemble the sundae: Scoop ice cream into individual bowls. Top with chocolate sauce, almonds, and macerated raspberries.