“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
- 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
- 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
Reviews for Raspberry & Rosemary Sundaes
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Sort By :
Reviewed Jul. 9, 2013
"Put it on homemade vanilla ice cream. Quite tasty!! Will make again!"