Active Time

　　20 min

　　Total Time

　　25 min

　　

Ingredients

Makes 6 to 8 servings

　　1/2 cup crème de cassis (black-currant liqueur)

　　1/4 cup plus 1 tablespoon sugar, divided

　　2 teaspoon fresh lemon juice, or to taste

　　4 cups mixed berries (1 1/4 pounds), halved or quartered if large

　　3/4 cup chilled heavy cream

　　1 pint vanilla ice cream

　　1 pint raspberry sorbet

　　

Step 1

Bring crème de cassis and 1/4 cup sugar to a simmer, stirring until sugar has dissolved (if alcohol flames, momentarily cover with lid to extinguish). Stir in lemon juice.

　　

Step 2

Pour syrup over berries, stirring gently to coat. Let stand 10 minutes.

　　

Step 3

Beat cream with remaining tablespoon sugar using an electric mixer until it just holds stiff peaks.

　　

Step 4

Divide ice cream and sorbet among glasses. Top with berries and syrup, then with whipped cream.