- 1/2 pound frozen raspberries (about 1 cup, thawed and pureed)
- 1 tablespoon lemon juice
- 3 1/4 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 3 tablespoons grappa
- 4 scoops vanilla cream
- mint leaves (to garnish)
- Mix the raspberry puree, lemon juice, sugar, and vanilla extract. Season with grappa. Distribute the sauce between 4 glasses then place a scoop of ice cream in each glass. Serve decorated with mint leaves.