By Robin Kline
The Des Moines Register

A true star-spangled summer celebration must include certain American traditions.

For July Fourth, splurge on regular ice cream or premium ice cream for creative sundaes. Leave the ice milk, fat-free, sugar-free frozen concoctions for some other day. Choose the real thing for the national holiday.

Devise your own creation with some of the toppings suggested.

Scoop it up, top it, layer it, garnish it - don't forget the whipped cream - and dig in. Let the fireworks begin!

Sweet Land of Liberty Sundae

Scoop your favorite vanilla ice cream into appropriate-sized bowls or classic sundae dishes. Drizzle with blueberry sauce and your choice of cherry, raspberry or strawberry sauce. Top with a few fresh berries - both blue and red - and liberal lashings of whipped cream. Garnish with small American flags and serve with star-shaped sugar cookies.

Strawberry Sauce

Hull and slice 4 cups fresh strawberries into a medium bowl, add 1/2 cup sugar and crush with the back of a large spoon or a potato masher until almost smooth, let stand until juices form, about 20 minutes to an hour. If desired, add 1 teaspoon of almond extract or fresh lemon juice. To keep overnight, cover and refrigerate.

Blueberry Sauce

Stir 2 cups fresh blueberries, 1/2 cup sugar and 2 tablespoons fresh lemon juice together in small, heavy saucepan over medium heat and cook, stirring, to bring to a boil. Reduce heat to low and simmer until sauce thickens slightly, about eight to 10 minutes. Cool. If made ahead, cover and refrigerate for up to two days.

Cherry Sauce

In large heavy saucepan combine 4 cups pitted, coarsely chopped sweet cherries with 1 cup sugar, 1 tablespoon fresh lemon juice and 1/3 cup cherry preserves. Let stand until juices form, about one to two hours. Bring to a boil; reduce heat to medium-low and simmer until slightly thickened, about 10 minutes. Stir in 1/4 teaspoon almond extract. Remove from heat, let cool. Use immediately or cover and refrigerate for up to two days.

Raspberry Sauce

Place 2 cups fresh raspberries and 1/4 cup seedless raspberry preserves in a food processor or blender; puree. If you want to remove seeds, strain mixture into a bowl by placing in a wire strainer or flour sifter. Press down on solids to extract juice and pureed fruit. Can be covered and refrigerated for up to two days.

Peach Sauce

Pit and slice 6 ripe peaches into wedges; in a medium bowl toss immediately with 2 tablespoons lemon juice and 1/2 cup cinnamon sugar. Let stand until juices form, from 20 minutes to an hour. To store overnight, cover (press plastic wrap onto surface of peaches) and refrigerate.

Hot Fudge Sauce

In microwave-safe bowl, combine 1/2 cup chocolate chips, 1/3 cup sugar, 1/2 cup miniature marshmallows, 1/2 cup evaporated milk and 2 tablespoons butter. Microwave on high power until melted, stir. Stir in 2 teaspoons vanilla. Serve warm. If made ahead, cover and refrigerate. Microwave briefly to reheat.

Caramel Sauce

Melt 5 tablespoons butter in heavy medium saucepan over medium heat. Add 1 cup light brown sugar and 2/3 cup heavy cream; stir until sugar dissolves and mixture comes to a boil. Boil 5 minutes without stirring. Remove sauce from heat and stir in 1 teaspoon vanilla. Cool. Cover and refrigerate for up to one week. Bring to room temperature before serving.

Cinnamon Crunch

In small bowl, combine 6 whole crushed cinnamon graham crackers, 4 tablespoons melted butter and 5 teaspoons sugar together; spread on shallow baking sheet and bake at 350 degrees until golden, about 5 minutes. Sprinkle over vanilla ice cream.

Candied Nut Brittle

In a heavy 8-inch skillet, stir together 1 cup coarsely chopped nuts (ones to consider: pecan, peanut, cashew, hazelnut, almond or macadamia), 1/2 cup sugar and 2 tablespoons butter over medium heat, stirring constantly, for 5 to 8 minutes, or until sugar melts and turns a deep brown. Remove from heat and immediately drop candied nuts in little clusters on a piece of waxed paper, foil or a cookie sheet. Cool. Break into small pieces for topping sundaes.