An easy, elegant dessert for entertaining!
It’s astounding how many varieties of cooler-style beverages one can find at ‘bottle shops’ these days. Of course many people enjoy them for summertime sipping , but did you know they can be the basis of some great desserts too? I’ve discovered that they coolers also a great way to add a little pizzazz to ice cream, gelato and even grilled pound cake. These grown-up floats were my go-to last summer; this year I’m switching things up with some fresh fruit. I really liked how the flavour of Blackfly Sour Raspberry Vodka Cooler, made with cane sugar, enhanced the fruit’s natural flavours without adding too much sweetness. Given the wide array of cooler flavours available today, the possibilities for this dessert are endless!
Ingredients
- assorted fresh berries (I used blueberries, blackberries and raspberries)
- 1 can fruit-flavoured cooler
- vanilla ice cream (or your favourite flavour)
- edible flowers to garnish
Method
- Measure out 2 cups (500 mL) of fresh berries. Rinse and pat dry. Place in a broad, shallow dish.
- Pour the cooler over the berries and stir, pressing gently on the berries to soften them so they will absorb liquid.
- Cover with plastic wrap and let sit at room temperature for 1 – 6 hours, or place in the fridge for up to 48 hours. Stir occasionally during resting time, pressing gently on the berries each time.
- To serve, scoop ice cream into four serving bowls. With a slotted spoon, scatter berries over ice cream, then drizzle a few tablespoons of the liquid from the fruit over top. Serve immediately.
Makes 4 servings and can easily be multiplied.
Disclosure: I was given sample products from Blackfly to develop this recipe. Opinions expressed are, as always, entirely my own.
Constantly Cooking with Paula Roy 