Hot red cherry sauce recipe for ice-cream

Hot red cherry sauce recipe for ice-cream

Pairing beautifully with a range of flavours, our award-winning Rooibos is an easy way to put an exotic twist on even the most classic desserts. With red espresso®, one shot is all you need to infuse your dessert with the essence of Rooibos.

This is best made with fresh cherries at the height of summer, but frozen cherries make a good substitute out of season. You can add a shot of cherry liqueur for a grownup treat.


  • 350g fresh cherries, pitted, or frozen cherries, defrosted and drained
  • 1 tbsp castor sugar
  • 1 x 60ml red espresso®Rooibos shot
  • 12 scoops vanilla ice-cream


  1. Prepare red espresso® ground Rooibos  as you would coffee  using your coffee appliance:
  2. Place the cherries, sugar and red espresso®Rooibos in a small pot and simmer over low heat for 10-15 minutes, or until reduced and syrupy.
  3. Allow to cool for a few minutes before serving over vanilla ice-cream.

    Recipe development and styling by Peta Suzanne Oshry
    Photography by Kate Cozens

    Red Espresso (Pty) Ltd. is not affiliated with, endorsed or sponsored by Nespresso.

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    Kirsty Reid

    Kirsty, Monique’s sister, joined red espresso® in 2008 after years of graphic design and art direction on glossy magazines. In addition to being an incredible design talent who has had a fundamental impact on our brand’s look and feel, she has also championed our e-Commerce and Customer Service departments alongside Monique. This has made her a very familiar face to our many customers who have come to know and enjoy their time with her over the years! Kirsty also teaches yoga and volunteers part-time at the Ashia Cheetah Sanctuary in Paarl.