I participated in a campaign on behalf of Mom Central Consulting for Cascade. I received a product sample to facilitate my review and a promotional item as a thank you for participating.
My husband wanted to grill out for Father’s Day, so I was looking for a great sweet treat to accompany our T-Bone steaks. Chef Gail Simmons has a fantastic Bumbleberry Pie Sundae recipe that I wanted to test out.
I love summer entertaining, but I must admit that before using Cascade Platinum pacs I was always a little worried about how sparkling my dishes would come out. In fact, I would often hand wash and dry small glasses, wine glasses, and entertaining dishes and silverware because I was always worried about the water spots. I don’t have to worry about water spots with Cascade products, so all of that extra time can now be spent catching up with my friends rather than worrying about spots on my glassware.
Don’t forget to stop by the Instagram contest and link up your Platinum Bite.
When it comes to summer recipes, what type of ingredients do you like to use? We love both ice cream and berries in my house, so naturally, this sundae was a hit!
Bumbleberry Pie SundaePrint
- 3 cups plus 3/4 cup mixed berries, well washed and divided (any combination of strawberries hulled and quartered, blueberries, raspberries, blackberries halved)
- 4 tablespoons granulated sugar, divided
- 2 teaspoons fresh lemon juice
- 1 pinch coarse salt
- 1 cup heavy cream
- 1 pint vanilla ice cream
- 1 pint raspberry sorbet
- 6 graham crackers, crushed
- 2 tablespoons fresh lemon zest
- In a medium saucepan heat one cup of mixed berries, 2 tablespoons sugar and lemon juice over medium heat, until the blueberries begin to burst and the other berries break down, about 10 minutes. Remove from off heat and stir in the pinch of salt.
- Place half the berry mixture in a blender and puree until smooth. Return the sauce to the saucepan and stir well to combine with remaining fruit. Allow to cool slightly.
- Meanwhile, in a medium bowl crush 3/4 cup of mixed berries with remaining 2 tablespoons sugar using a fork, until slightly chunky and loose. In a large bowl or stand mixer, using a balloon whisk or hand-held mixer, beat the cream at medium speed until soft peaks form. Gently fold the crushed berries into the whipped cream. Refrigerate until ready to serve.
- To serve: spoon 2 tablespoons of the sauce into each of 6 parfait or rocks glasses. Top with a scoop of vanilla ice cream, a sprinkling of crushed graham crackers, and a pinch of lemon zest. Then add a scoop of the raspberry sorbet and another 2 tablespoons of the sauce. Top with a dollop of whipped cream and finish with a sprinkling of the graham crackers and another pinch of zest. Serve immediately.
Do you have any great summer recipes planned?