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Tropical Sundaes


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  • 1/2 cup sugar
  • 1/2 cup golden brown sugar - (firmly packed)
  • 6 tablespoons water
  • 1/4 cup strained fresh lime juice
  • 3 tablespoons unsalted butter
  • 2 pieces crystallized ginger
  • 3 tablespoons minced crystallized ginger
  • Vanilla ice cream
  • 3 cups diced peeled tropical fruit (such as papaya and/or mango, pineapple)
  • Toasted sweetened shredded coconut


Servings 6


Step 1

For Ginger-Lime Sauce: Combine first 6 ingredients in heavy medium saucepan. Stir over medium heat until sugars dissolve. Boil gently until reduced to 1 cup, stirring frequently, about 15 minutes. Cool to lukewarm. Discard ginger pieces and add minced ginger. (Can be prepared 1 day ahead. Cover and store at room temperature. Reheat to lukewarm, whisking occasionally, before serving.)

For Sundaes: Scoop ice cream into balloon glasses or sundae dishes. Spoon lukewarm sauce over. Top with fruit. Sprinkle with coconut and serve.

This recipe yields 6 servings.

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