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  • 2 Ratings

Store-bought Italian ices take a lot of legwork out of this dish. To loosen the ices and easily turn them out into bowls, dip the containers in warm water first. Once they're free from their containers, spoon the raspberry sauce and fresh berries over the top.

Martha Stewart Living, June 2006

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Recipe Summary test

Servings:
6
Yield:
Makes about 3/4 cups sauce
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Make the sauce: Put frozen berries, cinnamon, and sugar into a small pot. Cook over medium heat, stirring occasionally, until slightly thickened, 5 to 8 minutes. Refrigerate sauce 30 minutes.

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  • Set each container of ice in a shallow dish filled with warm water for 5 to 10 seconds; unmold into a bowl. Top with a spoonful of sauce and a few fresh berries.

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Reviews

2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0