Rum Raspberry Dessert Sauce

We are in the midst of a heat wave, and the Fourth of July is almost here, which means many of us will be scooping ice cream, gelato, and other frozen desserts at picnics and barbecues long into the weekend. Velvety chocolate sorbet and rich vanilla bean ice cream and are at their seasonal best when paired with slightly tart berries, so this week I’m serving up a rum raspberry dessert sauce that you can use to top just about any flavor. (I’m looking at you, coconut and blood orange!) The only danger is eating it by the spoonful before your icy treat even nestles into the bottom of the dish.

Beyond frozen desserts, try pouring this rum raspberry sauce over cheesecake or use it as a dipping sauce for doughnuts and beignets. Since the sauce is strained of seeds, it’s a smooth way to add vibrant raspberry flavor and sheer color. As a Fourth of July dessert, the combination of vanilla ice cream and raspberry topping needs only a touch of blue. Line sundaes up on a blue gingham tablecloth or serve them with patterned napkins. The look is entirely American, and the flavor is pure summer.

Ingredients

12 ounces fresh raspberries
¼ cup granulated sugar
2 tablespoons dark rum
Pinch of salt

Put the raspberries in a small saucepan and mash to begin breaking them down. Add the granulated sugar, rum, and a small pinch of salt and cook over medium heat until the berries come to a gentle boil. Reduce heat, and simmer until the berries release all of their juice and have broken down into a soft mixture. Continue cooking, stirring to make sure nothing sticks to the pan, until the liquid portion reaches very close to desired consistency. Remove from the heat, keeping in mind that it will continue to thicken as it cools.

Place a fine mesh sieve over a heatproof bowl and pour in the raspberry sauce. Use a wooden spoon to work the sauce through the sieve to remove the seeds. Once all the seedless sauce has been collected in the bowl, discard the seeds and berry solids.

Warm raspberry sauce can be used as a topping for some desserts, but if you plan to use this rum-based sauce over frozen treats like ice cream, sorbet, or gelato, make sure to chill it in the refrigerator after it comes to room temperature.

Spoon over dessert and enjoy. Happy Fourth of July, everyone!