Hull the wild strawberries and put with the raspberries into a mixing bowl, sprinkle with the lemon juice, sprinkle with sugar and macerate for a bit less than an hour. Put the bowls which you will use into the refrigerator. Just before serving, place ice cream balls into the bowls, chill in the refrigerator again. Quickly, pour the fruit and their maceration juice into a small saucepan, bring to a boil, as soon as they boil remove from the heat, pour in the alcohol, flambÄ and pour immediately onto the vanilla ice cream balls.
