Made with Lehua raspberry dessert wine, this sauce is a delicious topping for cakes, cheesecakes and ice cream. Recipe created by Jacqueline Perry of Rustic Roses Maui Cakes (@rusticrosesmauicakes).
Ingredients
- 8 oz. ripe raspberries, strawberries or blackberries (or a combination)
- ½ cup water
- 2–3 tablespoons cornstarch (3 tablespoons for a thicker sauce)
- 3 tablespoons sugar
- ¼ cup MauiWine Lehua raspberry dessert wine
Directions
- Add the berries, ½ cup of water and 3 tablespoons of sugar to a medium saucepan and simmer over low heat for five minutes, or until the berries are soft. Remove from heat and let cool.
- Pour the cooled berry mixture into a food processor or blender and blend until very smooth, about one minute.
- Gently push the purée through a sieve and discard the seeds. Return the purée to the saucepan.
- Remove 3 tablespoons of purée to a small bowl. Add 2–3 tablespoons of cornstarch and stir vigorously with a small whisk or fork until dissolved. Add this mixture back into the saucepan.
- Simmer on medium heat, stirring constantly, until the sauce thickens, a few minutes. Remove from heat.
- Add ¼ cup of Lehua and stir. Pour into a glass jar and let cool. Refrigerate until ready to use.
- Pour over cakes, cheesecakes or ice cream.
