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Strawberries Romanoff For The '90S


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  • 1 package frozen raspberries in syrup - (10 oz) thawed
  • 2 baskets strawberries - (12 oz ea) hulled, quartered
  • 5 tablespoons sugar
  • 3 tablespoons Grand Marnier
  • 1 tablespoon fresh lemon juice
  • 1 1/2 teaspoons vanilla extract
  • 1 quart vanilla ice cream softened
  • 1 cup chilled whipping cream


Servings 6


Step 1

Puree raspberries in syrup and 1 cup strawberries in processor. Strain into medium bowl, pressing on solids to extract as much juice as possible. Mix 3 tablespoons sugar, Grand Marnier, lemon juice and 1 teaspoon vanilla into syrup.

Stir 1/2 cup syrup mixture into ice cream; freeze 1 hour to 4 hours. Mix remaining strawberries into remaining syrup; chill 1 hour to 4 hours. Let ice cream soften slightly before serving.

Beat whipping cream, remaining 2 tablespoons sugar and 1/2 teaspoon vanilla in medium bowl until soft peaks form. Divide strawberry mixture among 6 glasses. Top each with scoop of ice cream. Garnish with whipped cream.

This recipe yields 6 servings.

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