Neely’s Fortune Cookie Sundae

  • 2 cups fresh raspberries
  • 1/4 cup sugar
  • 1 lemon, juiced
  • 1 teaspoon grated ginger

For the sauce: Puree the raspberries with the sugar, lemon juice, and ginger in a food processor.

For the sundae: Scoop the sorbet into shallows bowls. Top each serving with some crushed fortune cookies and raspberry sauce. Top with a dollop of whipped cream and a few fresh raspberries. Garnish with the whole fortune cookies and serve

Makes 4 servings, Difficulty: Easy