Sunset Sorbet Sundaes Recipes

SUMMER FRUIT-TOPPED SORBET SUNDAE

Steps:

• In small bowl, mix nectarine, raspberries, blueberries, sugar and liqueur. Refrigerate at least 30 minutes but no longer than 4 hours.
• Into each of 4 serving dishes, scoop 1/2 cup sorbet. Stir fruit mixture; spoon over sorbet. Garnish each serving with 1 cookie.

CHOCOLATE SORBET SUNDAES

Steps:

• Split bananas lengthwise and line 4 sundae boats with 1 split banana in each boat. Fill dessert boats with 3 small scoops of chocolate sorbet each. Garnish sorbet with raspberries and top each scoop of sorbet with a meringue.

SUNSET SORBET SUNDAES

Steps:

• Combine thawed boysenberries, 1/2 cup sugar, 1/4 cup corn syrup, 1/4 cup water and crème 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.