a raspberry sundae

The perfect dessert to end 

any date night. 

No dessert is better--a homemade semi-sweet chocolate brownie topped with classic vanilla ice cream and made-from-scratch raspberry sauce. It's the surefire way to win their heart and leave you serving up a round (or two) of seconds. After the first bowl, who's really counting . . . 

Raspberry Sauce:

12 oz. frozen raspberries

1 c. sugar

1 c. water

1/2 tsp. mint extract

In a small saucepan on medium-low heat, combine the raspberries, sugar and water. Occasionally stir with a wooden spoon to make sure everything dissolves without sticking to the pan.

As the mixture begins to come together and the ingredients create a liquid syrup, stir in the mint extract. 

Remove the syrup from the heat and set aside to cool.  Once cool, transfer the syrup into a serving dish.

Store the syrup in the refrigerator in an airtight container for up to a week.