Raspberry Rum such as Cruzan Raspberry Rum
Orange Liquer such as Cointreau
Raspberry Liqueur such as Chambord
1. Sauté 8 ounces of fresh raspberries in 2 tablespoons of butter on medium heat.
2. Cut strips of peel from the lemon & orange and add to the raspberry sauté.
3. Squeeze the remainder of the lemon & orange and add the juice to the raspberry sauté.
4. Continue to sauté with medium heat for 2 to 3 minutes.
5. Separate out the raspberry seeds, lemon & orange peel from the raspberry sauté.
6. Add 1 ½ ounces of Raspberry Rum, 1 ½ ounces of Cointreau and 1 ½ ounces of Chambord. Sauté for another minute. Optional – flambé mixture.
7. Quarter the 12 strawberries and add to 4 serving bowls of 2 scoops of vanilla ice cream.
8. Pour sauce over 4 serving bowls of 2 scoops of vanilla ice cream and strawberries, Add a mint sprig to each serving bowl and sprinkle with powdered sugar.
Serve!
