Raspberry & Rosemary Sundaes Recipe

Raspberry & Rosemary Sundaes Recipe photo by Taste of Home

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“When my rosemary bush overtook my herb garden one summer, I created these surprising sundaes for grown-ups. The rosemary goes beautifully with the fresh raspberries and peach ice cream. However, you can substitute any flavor of ice cream you’d like.” —Lisa Renshaw, Kansas City, Missouri

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Raspberry & Rosemary Sundaes Recipe

Prep/Total Time: 15 min.

Yield: 6 Servings

5 10 15

Ingredients

2 cups fresh or frozen raspberries
1/3 cup sugar
1 tablespoon balsamic vinegar
1 teaspoon minced fresh rosemary
1 tablespoon butter
3 cups peach ice cream

Directions

In a large skillet over medium heat, cook the raspberries, sugar, vinegar and rosemary in butter until heated through. Drizzle sauce over ice cream; serve immediately. Yield: 6 servings.

Nutritional Facts 1/2 cup ice cream with 2 tablespoons sauce equals 202 calories, 7 g fat (4 g saturated fat), 20 mg cholesterol, 44 mg sodium, 33 g carbohydrate, 3 g fiber, 2 g protein.

Originally published as Raspberry & Rosemary Sundaes in Taste of Home February/March 2011, p46