Raspberry & Rosemary Sundaes Recipe
Raspberry & Rosemary Sundaes Recipe photo by Taste of Home
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Raspberry & Rosemary Sundaes Recipe

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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
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 6 servings


  • 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

Nutritional Facts

1 each: 202 calories, 7g fat (4g saturated fat), 20mg cholesterol, 44mg sodium, 33g carbohydrate (29g sugars, 3g fiber), 2g protein.


  1. 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.
Originally published as Raspberry & Rosemary Sundaes in Taste of Home February/March 2011, p46

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yulebean User ID: 6777121 192164
Reviewed Jul. 9, 2013

"Put it on homemade vanilla ice cream. Quite tasty!! Will make again!"

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