In a small saucepan, combine Chambord, raspberries, blackberries, and brown sugar. Bring to a boil, and reduce heat to medium-low; simmer, stirring occasionally, until mixture begins to thicken, about 15 minutes. Remove from heat and let cool for 15 minutes. (If berry sauce becomes too thick, add water, 1 tablespoon at a time, until desired consistency is reached.)
Scoop ½ cup vanilla ice cream each into 6 serving bowls.
Just before serving, pour 2 tablespoons hot espresso over ice cream. Drizzle with Chambord mixture. Garnish with fresh berries, if desired. Serve immediately.
Notes
*Your favorite cold brew can be substituted.
KITCHEN TIP: To prepare ahead, place ice cream scoop servings on a sheet tray in the freezer until ready to use.
Recipe by Southern Lady Magazine at https://southernladymagazine.com/affogato-chambord-sauce-berries/