Stewed Berries with Ice Cream

There’s nothing like cold bowl of ice cream on a hot day. Take your indulgence up a notch by adding sweet stewed raspberries and blueberries with a splash of Framboise for an extra zing.

  • Serves: 6 servings


  • 3 half-pints fresh raspberries
  • 2 half-pints fresh blueberries
  • 1 1/2 c. sugar
  • 3/4 c. water
  • 2 tbsp. Framboise (optional)
  • 2 pints vanilla ice cream


  1. Combine 2 half-pints raspberries with the blueberries, sugar, and 3/4 cup water in a medium saucepan. Bring to a boil, and cook uncovered over medium to low heat, stirring occasionally, until the sugar is a syrup and the berries have released their juices, 10 to 12 minutes. Remove from heat, and stir in the remaining half-pint of raspberries and the Framboise, if using.

  2. Place 3/4 cup stewed berries in a bowl. Add a large scoop of ice cream to each bowl, and serve immediately.

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