Ingredients

• 200g ice cream
• 50g double cream
• 250g of raspberries
• 2 1/2 tbsp of caster sugar
• 75ml of water
• 1/2 tsp lemon juice, freshly squeezed
• Fresh raspberries to serve

Instructions

1. Place the raspberries, sugar and water in a food processor and purée until smooth
2. Pass the purée through a fine sieve with the back of a spoon to remove any seeds. Stir in the lemon juice and refrigerate
3. Add the ice cream, double cream and 2 tbsp of the raspberry sauces to a bowl and mix together. Store in the freezer for a few minutes before serving.
4. Pour a little of the raspberry sauce in the bottom of each sundae glass and add a few fresh raspberries.
5. Add a scoop of the ice cream mixture on top of the raspberry sauce. Repeat in layers until you reach the top of the sundae glass. Top a spoonful of double cream and a sprinkle of fresh raspberries to serve.

Products Used