Happy 4th of July weekend!
Here it is the first day of July, and I’m wondering where the month of June went? Fun-filled with baby chicks, out-of-state visits from family and gearing up for one of our favorite celebrations — America’s birthday!
I’m rounding off my 4th of July desserts with a cool and creamy berry sundae complete with a lemon-flavored shortbread. But this recipe should not be reserved for the 4th of July — it can be enjoyed any day!
I want to mention that my talented husband made these beautiful dessert glasses from recycled champagne bottles! Aren’t they gorgeous? He’s busily working on his inventory and you can check out his lovely line of hand-cut glassware very soon at CucinaBellissima.com! Be looking for an official “Grand Opening” in the near future!
Very Berry Shortbread Sundae
*I prefer to use all organic ingredients when possible
For the Lemon Shortbread
*adapted from King Arthur Flour Shortbread Cookie Recipe
2 cups almond flour
6 Tablespoons coconut oil (or butter)
6 Tablespoons powdered sugar
1/4 teaspoon salt
2 teaspoons lemon juice
-Preheat oven to 350 degrees.
-Lightly grease a 9″ x 7″ baking dish
-In a medium mixing bowl, combine all ingredients by spoon and spread into prepared pan.
-In preheated oven, bake for 17-18 minutes, or until shortbread begins to turn a golden brown around the edges and on top.
-Remove from stove and set aside to cool completely.
For the Berry Syrup
2 cups fresh or frozen berries (I used a combination of blackberries, strawberries and blueberries)
1 teaspoon lemon juice
1 Tablespoon water
1 Tablespoon cornstarch
1/4 cup raw honey
-In a medium saucepan, combine ingredients and stir.
-Heat on low-medium, and as berries begin to soften, increase heat to medium.
-Continue stirring as berry sauce reaches a low simmer, and cook for approximately 2 minutes or until sauce begins to thicken.
-Remove from heat and allow to cool completely.
One Pint of Strawberry Ice Cream
When the shortbread and berry sauce has cooled, take out one pint of berry ice cream (I used strawberry) and allow to soften for easier scooping.
-Cut the shortbread into eight equal squares, and crumble one square each into four dessert glasses.
-Scoop ice cream over the shortbread, and repeat with an additional layer of shortbread. (the shortbread should be about the size of large croutons.)
-Repeat with another ice cream layer, then spoon the berry sauce over the shortbread and ice cream, allowing the sauce to drizzle down into the glasses.
-Garnish with shaved coconut, if desired.
-Serve immediately and enjoy!
From our home to yours, have a wonderful and safe 4th of July!