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Title: Red, White & Blueberry Sundaes
Categories: Dessert
Yield: 6 Servings
| 3 | c | Blueberries |
| 3 | tb | Sugar |
| 3 | tb | Water |
| 1 | 3 inch cinnamon stick | |
| 1 | pt | Raspberry sorbet |
| OR Raspberry ice cream | ||
| 1 | pt | Vanilla ice cream |
In a medium saucepan over medium heat, bring three tablespoons water with the blueberries, sugar and cinnamon stock to a simmer. Cover and simmer for three minutes. Then uncover and cook gently over low heat for five minutes. Transfer to a bowl to cool. Cover and chill thoroughly about five hours or up to a week.
To serve, discard the cinnamon stock and spoon one tablespoon blueberry sauce into the bottom of a tall sundae glass or goblet. Add a scoop of raspberry ice cream or sorbet and cover with more blueberry sauce. Top with a scoop of vanilla ice cream and more blueberry sauce.
Serve immediately.
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