We love cool and creamy desserts or desserts with fruit and this dessert combines the best of both worlds. In the winter, we have been known to use the frozen triple berry blend, but we always add an extra package of the red raspberries. But right now, with the berries at their freshest...mmmm
Goes great with the raspberry chipotle flank steak! —lorigoldsby
- Serves 6
- For the sorbet
water or raspberry soda (I used Hansen's)
1 3/4 cups
sugar (1/4 c. less, if using soda)
small lemon, juiced
raspberry liqueur (I used Chambord)
- For the Fruit Salsa and Nachos
cinnamon sprinkles (1T. each of cinnamon, sugar and 1 t. cardamon)
each of blackberries, blueberries, strawberries
white peach, diced
each of cinnamon and cardamon
fresh limes, zested and juiced
chocolate sauce for drizzling (I used my recipe from my chololate-carmel concrete)
- to make the sorbet: Boil the water (or soda) and sugar to dissolve...approx 2 minutes to let the carbonation burn off. cool completely and add lemon juice and liqueur.
- Puree 3 pints of raspberries in food processor, strain with a fine mesh seive. Process according to your machine directions.
- for the fruit salsa: muddle 5 of the mint leaves with the lime juice. Add cinnamon and cardamon. Mash 1/2 of the fruit into the juice mixture
- Add rest of the fruit. Chiffonade remaining mint leaves.
- Slice tortillas into 6 pieces each. On a baking stone, lay pieces in a single layer and sprinkle water onto each one. Sprinkle cinnamon sugar mixture on top of water. Bake at 400 for 5 minutes or until golden brown.
- to prepare platter: line platter with "nacho chips" Add 3-4 scoops of raspberry sorbet, drizzle fruit salsa and chocolate sauce on top.
- Dig out your old Prince album...it's probably still in your walkman in the basement. C'mon...you know you've been humming it the whole time you've been reading!