Lucy Waverman Recipe

Name: Lucy Waverman
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: strawberry syrup; 1 cup strawberries; 1/2 cup redcurrant jelly; 1 tablespoon Grand Marnier Liqueur; mint sauce Chocolate; 1/2 cup granulated sugar; 1/2 cup water; 4 ounces chocolate dark mint; 1/4 cup whipping cream; 2 tablespoons creme de menthe; 2 cups vanilla ice cream; 1 cup strawberries sliced; 1 cup blackberries whole

Servings: persons

strawberry syrup
1 cup strawberries
1/2 cup redcurrant jelly
1 tablespoon Grand Marnier Liqueur
mint sauce Chocolate
1/2 cup granulated sugar
1/2 cup water
4 ounces chocolate dark mint
1/4 cup whipping cream
2 tablespoons creme de menthe
2 cups vanilla ice cream
1 cup strawberries sliced
1 cup blackberries whole

1
To Make Strawberry Syrup
2
Puree strawberries in a food processor. Press liquid through a sieve and reserve liquid. Melt redcurrant jelly in a small pot on medium heat. When it is liquefied, stir in strained juice. Bring to boil and boil 1 minute. Skim foam. Stir in liqueur. Pour into a container and chill.
3
To Make Chocolate Mint Sauce
4
Combine sugar and water in a pot. Bring to boil and boil for 2 minutes. Reduce heat to low and stir chocolate into syrup. Stir in whipping cream and creme de menthe.
5
Scoop ice cream into sundae cups. Pour over mint chocolate sauce. Scatter with fruit and top fruit with strawberry syrup sauce.

673

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: strawberry syrup, 1 cup strawberries, 1/2 cup redcurrant jelly, 1 tablespoon Grand Marnier Liqueur, and more.

Yes, Lucy Waverman falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lucy Waverman

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