Independence Day is almost upon us, and I have yet to print one suitably red-white-and-blue recipe.
Instead of baking up a cake this year and decorating it to look like a flag, how about a more refreshing patriotic dessert, made from sorbet and ice cream?
To make a blueberry sauce, combine 1 pint fresh blueberries (rinsed) and 1 tablespoon water in a saucepan. Partially cover and bring to a simmer over medium heat; cook until the berries begin to break down, about 2 minutes. Stir in ½ cup sugar and continue to cook until berries become soft, 1 to 2 minutes more.
In a small bowl, combine 1½ tablespoons lemon juice and 1½ tablespoons cornstarch. Stir the mixture into the berries, then cook at a low boil, stirring constantly, for 1 ½ minutes. Remove sauce from heat and transfer to a medium bowl. When cooled, cover and place in the refrigerator to chill.
Line a 9- by 5 inch metal loaf pan with 2 sheets of crisscrossed plastic wrap, leaving a 3-inch overhang on all sides, then chill the pan in the freezer for 10 minutes.
Spoon 1 pint strawberry sorbet, slightly softened, into the bottom of the pan, using a sheet of plastic wrap to smooth the top as needed. Cover with foil and freeze for 2 hours. Remove pan from freezer and add half of a 1½ quart container of vanilla ice cream, softened, again using a sheet of plastic wrap to mold and smooth the top. Cover with foil and freeze again. For the third layer, mix the remaining vanilla ice cream with ¾ cup of the blueberry sauce; add to the pan and cover and freeze dessert for one more hour.
Just before serving, chill a platter in the refrigerator for 15 minutes. Invert the dessert onto the platter, unwrap it and garnish with fresh berries. Use a sharp knife to cut the dessert into slices and serve with remaining sauce, thinned with a bit of water if needed. Garnish with fresh berries.