Servings: Makes 6 to 8 servings

Ingredients

1/2 cup cr�me de cassis (black-currant liqueur)
1/4 cup plus 1 tablespoon sugar, divided
2 teaspoon fresh lemon juice, or to taste
4 cups mixed berries (1 1/4 pounds), halved or quartered if large
3/4 cup chilled heavy cream
1 pint vanilla ice cream
1 pint raspberry sorbet

Preparation

Bring cr�me de cassis and 1/4 cup sugar to a simmer, stirring until sugar has dissolved (if alcohol flames, momentarily cover with lid to extinguish). Stir in lemon juice.

Pour syrup over berries, stirring gently to coat. Let stand 10 minutes.

Beat cream with remaining tablespoon sugar using an electric mixer until it just holds stiff peaks.

Divide ice cream and sorbet among glasses. Top with berries and syrup, then with whipped cream.