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Black Forest Sundaes

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Makes: 8 sundaes

  • 12 cup gueuze or other sour beer
  • 3 tablespoons granulated sugar
  • 1 12 teaspoons cornstarch
  • pinch of salt
  • 3 cups pitted fresh cherries
  • 1 quart vanilla bean ice cream or gelato
  • 1 cup crushed chocolate wafer cookies or chocolate graham crackers
  • whipped cream
  • whole fresh cherries


1. MAKE THE SAUCE: In a large saucepan, whisk together the beer, sugar, cornstarch and salt. Add the cherries and bring to a simmer over medium-high heat. 

2. Reduce heat to medium-low and simmer until thickened, 5 to 10 minutes. Let cool to room temperature, then refrigerate until cold, up to 3 days.

3. ASSEMBLE THE SUNDAES: Scoop ice cream into 8 bowls. Top each with ¼ cup cherry sauce and 2 tablespoons cookie. Top with whipped cream and a cherry, if desired. 

Pair it: A rich, chocolatey porter melds perfectly with vanilla ice cream. 

Bonus tip: 
The cherry sauce will last for a few days in the fridge. Break it out for the next day’s meals:  Drizzle it over breakfast favorites like pancakes and waffles, and at dinnertime, serve it  with savory meats like duck and ham. 


Choose a Gueuze for this recipe

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