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  • Writer's pictureMarne Platt

Ginger-Berry Sundaes: Refreshing Gluten-Free Summer Dessert

ginger-berry sundae with ice cream

Summertime: time for picnics and barbeques, long conversations with friends, and the slower pace of vacation.

Summer deserves a special dessert, and my Easy, Tasty Gluten Free cookbook has one for you: These Ginger-Berry Sundaes are guaranteed to be a hit. And they are so easy to make!

You can make the syrup and fruit the day before; assembling the sundaes takes less than 10 minutes. Use granita to make it dairy free as well as gluten free.


1 lb (500 gr) mixed berries, fresh or frozen

50 grams (about one thumb length) whole ginger

1 cup sugar

1 ⅔ c water

1 cinnamon stick

Lemon sorbet

Clean the berries and cut large strawberries into chunks about one inch (2 cm) per side. Put all of the berries into a large bowl and set it aside.

Peel the ginger and slice it very thinly.

Combine the sugar and water and bring to a boil. Add the ginger slices and cinnamon stick, and simmer until the sugar is completely dissolved. Remove the mixture from the stove and let it stand until it is close to room temperature.

Pour the cooled syrup, including the ginger and cinnamon, over the fruit. Refrigerate for at least 3 hours and up to overnight.

When you are ready to serve, put 2 scoops of sorbet into a sundae glass. Spoon berries and ginger (without syrup) over the top. Add a cinnamon stick, whipped cream, sprinkles, or whatever toppings you prefer.

I love making these with peaches or apricots too. Use any fruit you like, and more or less ginger to fit your taste. Choose an ice cream or sorbet goes well with your fruit – be creative!

All in all, these make a super-refreshing treat on a hot summer day.


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