Freelance Sundae Recipe

Cook berries

Place the frozen mixed berries, 2 tbsp granulated sugar, 2 tbsp water, and 1 tsp lemon juice in a small saucepan over medium heat.

Bring to a gentle simmer, stirring occasionally. As the berries soften (about 4–5 minutes), use the back of a spoon to gently crush some of them to release juices.

If you prefer a thicker sauce, stir 1 tsp cornstarch into 1 tbsp cold water to make a slurry and add it to the simmering berries. Cook another 1–2 minutes until sauce slightly thickens. Remove from heat and let cool to warm/room temperature. Taste and adjust sugar or lemon if needed.

Line a small baking sheet or plate with parchment paper. Have a spatula ready.

In a small nonstick skillet over medium heat, combine 2 tbsp granulated sugar and 1–2 tsp water (just enough to moisten). Stir gently until the sugar melts and begins to caramelize to an amber color, about 3–4 minutes. Watch carefully to avoid burning.

Add the 3 oz whole almonds to the caramel, stirring quickly to coat. Add 1 tsp vanilla extract (optional) and 1 tsp butter and a pinch of salt; continue stirring for 30–45 seconds until almonds are glossy and evenly coated.

Immediately transfer the coated almonds to the parchment-lined sheet and spread into a single layer. Allow to cool completely (about 10–15 minutes) until the coating hardens.

Once cooled, place the candied almonds in a small zip-top bag or between two sheets of parchment and use a rolling pin or the back of a heavy spoon to gently crush/shatter them to desired fragment size (large shards and small bits). Reserve for assembly.

Slightly soften the vanilla ice cream and raspberry sorbet for 3–5 minutes at room temperature so they scoop cleanly but remain cold.

In a sundae glass or bowl, place 1 scoop of vanilla ice cream as the base. Drizzle about 1–2 tbsp of the mixed berry sauce over it.

Add 1 scoop of vanilla ice cream and then 1 scoop of raspberry sorbet, arranging them so the colors contrast.

Spoon another 1–2 tbsp of the mixed berry sauce over the top, letting some run down the sides for visual appeal.

Generously sprinkle the shattered candied almonds over the sundae so you have a mix of large shards and smaller bits for texture.

If using, add a dollop (about 2 tbsp) of whipped cream, and garnish with 2–3 fresh raspberries or a small mint sprig.

Serve immediately with a long spoon. Leftover sauce can be refrigerated up to 5 days; candied almonds keep in an airtight container for up to 3 days.