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Foodgeek: |
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Rating: |
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Servings: |
6 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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3 cups blueberries
3 tbsp. sugar
3 tbsp. water
1 stick (3-inches) cinnamon
1 pint raspberry sorbet or raspberry ice cream
1 pint vanilla ice cream
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Directions:
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In a medium saucepan over medium heat, bring three tablespoons water with the blueberries, sugar and cinnamon stock to a simmer. Cover and simmer for three minutes. Then uncover and cook gently over low heat for five minutes. Transfer to a bowl to cool. Cover and chill thoroughly about five hours or up to a week. To serve, discard the cinnamon stock and spoon one tablespoon blueberry sauce into the bottom of a tall sundae glass or goblet. Add a scoop of raspberry ice cream or sorbet and cover with more blueberry sauce. Top with a scoop of vanilla ice cream and more blueberry sauce. Serve immediately.
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