If Karen’s blog, Eat Drink Wash Up doesn’t get you drooling, well then you are one tough cookie. Holy Canoli, the recipes are amazing. Pretty much any thing you can think of, she’s made it and blogged about it.
Karen’s an award winning cook and has been on Martha Stewart for her recipes, folks! She’s won many, many amazing awards for her unique recipes. Enjoy this little summertime number from someone I now call my foodie friend, Karen.
Sometimes an elaborate dessert is just more than what I want to serve my guests. I usually have all of the ingredients on hand to whip this elegant little dessert together, so it is definitely one of my favorite go to recipes. It can be can be blended and served right away as an after dinner dessert drink or frozen and scooped into dessert dishes for an elegant little ice cream sundae with a kick.
1-1/2 cups fresh or frozen raspberries
1/4 cup vanilla syrup
3 cups best quality vanilla ice cream
4 ounces Chambord raspberry liqueur
Place all ingredients in blender and blend until all ingredients are combined. Serve immediately topped with whipped cream and sprinkles or transfer to a covered bowl and place in the freezer for several hours or overnight; scoop into serving dishes with an ice cream scoop and top with whipped cream and chocolate syrup. Serves 4
Like what you see? Show Karen some sugar…