- 6 cups fresh strawberries, hulled
- 1 1/2 cups fresh raspberries or frozen, thawed, drained
- 3/4 cup powdered sugar
- 6 tablespoons Grand Marnier or other orange liqueur
- 2 quarts vanilla ice cream
- 2 1-pint baskets fresh blueberries
- Fresh mint sprigs (optional)
- Combine 3 cups strawberries and raspberries in processor. Purée until smooth. Add powdered sugar and liqueur; blend well. Quarter remaining strawberries. (Sauce and strawberries can be prepared 1 day ahead. Cover separately and chill.)
- Scoop ice cream into 12 bowls, dividing equally. Spoon sauce over. Garnish with blueberries, remaining strawberries and mint, it desired.