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Stewed Berries with Ice Cream

Fresh raspberries and blueberries can be stewed in minutes; they make a delicious topping for vanilla ice cream. Framboise, raspberry-flavored liqueur, adds extra zing.

  • Servings: 6

Photography: Luca Trovato

Source: Martha Stewart Living, April 2001


  • 3 half-pints fresh raspberries
  • 2 half-pints fresh blueberries
  • 1 1/2 cups sugar
  • 3/4 cup water
  • 2 tablespoons Framboise (optional)
  • 2 pints good-quality vanilla ice cream


  1. Combine 2 half-pints raspberries with the blueberries, sugar, and 3/4 cup water in a medium saucepan. Bring to a boil, and cook uncovered over medium to low heat, stirring occasionally, until the sugar is a syrup and the berries have released their juices, 10 to 12 minutes. Remove from heat, and stir in the remaining half-pint of raspberries and the Framboise, if using.

  2. Place 3/4 cup stewed berries in a bowl. Add a large scoop of ice cream to each bowl, and serve immediately.

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