- 1/2 cup crème 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
- Bring crème 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.