Double Chocolate-Raspberry Sundaes

1. 1

   Roast almonds in a medium skillet over medium-low heat, shaking until nuts are fragrant and toasted, about 8 minutes. Let almonds cool, then coarsely chop.

2. 2

   Melt butter in same skillet; add brown sugar and lemon juice and cook, stirring constantly with a fork, until melted and smooth. Add cranberry-raspberry juice and bring to a boil over medium-high heat. Cook until reduced by half, remove from heat and add raspberries. Stir gently for 1 to 2 minutes, until berries are warm and sauce is cooled slightly.

3. 3

   Scoop ice cream into ice cream bowls or parfait glasses, spoon sauce on top, and sprinkle with toasted almonds and chocolate shavings.

* Per serving · 4 servings · Values may vary.

No additional tips available.