Makes 6 servings
3 cups blueberries, raspberries, blackberries, halved strawberries and/or halved pitted cherries
¼ cup sugar
1 tablespoon honey
2 tablespoons tawny port, ice wine, Champagne or lambrusco, or 1 tablespoon Grand Marnier
Lemon Frozen Yogurt (visit Jeni’s Splendid Ice Creams to purchase a pint)
1 cup (8 dollops) heavy cream
1 to 2 tablespoons sugar
1 teaspoon vanilla extract
6 fresh herb sprigs, such as mint, basil or lemon balm
Toss the berries with the sugar, honey and wine in a bowl and let sit for at least 30 minutes and up to 6 hours, to macerate. The berries will create their own lovely syrup.
Divide the macerated fruit among 6 plates (or assemble the sundaes in wide-mouthed Mason jars). Place 2 small scoops of frozen yogurt on top of the fruit, then garnish each sundae with a large dollop of whipped cream* and an herb sprig.
*Chill a large metal or glass bowl in the refrigerator for at least 15 minutes; it should be cold to the touch. Add the cream, sugar and vanilla to the chilled bowl and whip by hand mixer. Use immediately, or refrigerate for up to 1 hour.