Brooklyn Bar ice cream sundaes Recipe - Los Angeles Times

Name: Brooklyn Bar ice cream sundaes Recipe - Los Angeles Times
Ingredients: 1 cup chopped fresh fruit; 1 pint (500 milliliters) cactus pear and raspberry sorbet; 1 pint (500 ml) mango and passion fruit sorbet; 1 pint (500 ml) carob molasses ice cream; Fresh raspberry sauce; Quick dark chocolate sauce; Chopped toasted pistachios, almonds or pecans, for garnish

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Ingredients

1 cup chopped fresh fruit
1 pint (500 milliliters) <a href="http://recipes.latimes.com/recipe-cactus-pear-and-raspberry-sorbet/" target="_blank">cactus pear and raspberry sorbet</a>
1 pint (500 ml) <a href="http://recipes.latimes.com/recipe-mango-and-passion-fruit-sorbet/" target="_blank">mango and passion fruit sorbet</a>
1 pint (500 ml) <a href="http://recipes.latimes.com/recipe-carob-molasses-ice-cream/" target="_blank">carob molasses ice cream</a>
<a href="http://recipes.latimes.com/recipe-fresh-raspberry-sauce/" target="_blank">Fresh raspberry sauce</a>
<a href="http://recipes.latimes.com/recipe-quick-dark-chocolate-sauce/" target="_blank">Quick dark chocolate sauce</a>
Chopped toasted pistachios, almonds or pecans, for garnish