Lucy Waverman

Name: Lucy Waverman
Ingredients: 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

13 ingredients

7 steps

Ingredients

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

Directions

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.