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