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Berry Wine Ice Cream Sauce

Berry Wine Ice Cream Sauce

Dessert doesn't get much better than this berry wine ice cream sauce.
5 from 1 vote


  • 1 quart fresh strawberries rinsed, stems and leaves removed, cut into quarters
  • 6 ounces fresh blueberries rinsed, stems removed
  • 6 ounces fresh raspberries rinsed
  • 1 cup granulated sugar
  • 1/4 cup water
  • 2 tablespoons red wine Cabernet, Merlot, Pinot Noir, or Zinfandel
  • 1/2 teaspoon orange or tangelo zest
  • 1/2 lemon, juiced


  • In a medium size bowl, add the strawberries, blueberries and raspberries.  Set aside for a moment. 
  • To a medium size saucepan, add sugar and water.  Heat the saucepan on low to medium heat and stir.
  • To the saucepan add the berries and stir.  Then add the lemon juice, wine, and zest. Stir together.
  • Continue stirring as the sauce thickens. It takes about 10 minutes for the sauce to thicken. 
  • If making the sauce ahead of time, let cool for 1 hour and put the sauce in a container with a lid (a mason jar works well) and keep it in the refrigerator no longer than 3 to 4 days.
  • Serve the berry wine sauce warm over ice cream. 
  • Try adding some chocolate sauce over the vanilla ice cream before adding the berry wine sauce.