Bumbleberry Pie Sundae | Gail Simmons

In a medium saucepan, heat the 2 cups mixed berries, 2 tablespoons of the sugar and the lemon juice over medium heat until the blueberries begin to burst and the other berries break down, about 10 minutes. Remove from the heat and stir in the salt.

Place half of the berry mixture into a blender and puree until smooth. Return the sauce to the saucepan and stir well to combine with the remaining berry mixture. Allow to cool slightly.

Meanwhile, in a medium bowl, use a fork to crush the ¾ cup mixed berries with the remaining tablespoon of sugar until slightly chunky and loose. In a large bowl with a hand-held mixer or in a stand mixer fitted with a balloon whisk, beat the cream at medium speed until soft peaks form. Gently fold the crushed berries into the whipped cream. Refrigerate until ready to serve.

To serve, spoon 2 tablespoons of the sauce into each of 4 parfait or rocks glasses. Top with a scoop of vanilla ice cream, a sprinkling of crushed graham crackers and a pinch of the lemon zest. Add a scoop of the raspberry sorbet and another 2 tablespoons of the sauce. Finish with a dollop of berry whipped cream, more crushed graham crackers and another pinch of lemon zest. Serve immediately.