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

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
Quick Test Kitchen Approved
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

1/2 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.


  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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Reviewed Jul. 9, 2013

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

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