This Raspberry Mint Ice Cream Sundae is a simple summery dessert that will make your taste buds dance. It has just the right level of sweetness with a perfect raspberry zing and a refreshingly minty end-note. It is wonderful drizzled over ice cream but it's equally delicious served on plain yogurt (which is more often how I enjoy it).
This raspberry sauce is a riff on Ina Garten's Raspberry Sauce. Ina cooks her sauce for 4 minutes but I don't, as I prefer a fresh berry taste, and I use black cherry jam instead of raspberry jam. I don't measure anything, I simply make it to taste every time. I couldn't find the original recipe I started with, but for anyone wanting to give it a go, here are my best guesses:
I put all of these ingredients into the blender (or you can use an immersion blender):
Approximately 2 cups frozen raspberries (lightly defrost in the
microwave or allow to thaw for a while)
6 to 8 fresh mint leaves (add more or less mint according to your preferred level of mintiness)
2 or 3 tablespoons or so of seedless raspberry jam. The jam gives a nice body and depth of flavour to the sauce. If you want a thicker sauce, use more jam and reduce your sugar a bit.
3 or 4 tablespoons of sugar or honey (basically add a sweetener to taste)
Ina calls for 1 tablespoon of Framboise liqueur, which is lovely if you have it on hand, but not strictly necessary.
If you like a little more zing, you can add 1 tablespoon of freshly squeezed lemon juice.
Blend until smooth. Adjust any or all of the ingredients to taste. Strain the sauce if you don't like the raspberry seeds (or not, if you like the seeds or just don't want to bother). I enjoy it both ways but my partner prefers it strained, so that's generally how I make it now. Drizzle over vanilla ice cream or yogurt or anything else you might like to drizzle it on.