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Raspberry & Rosemary Sundaes

 Raspberry & Rosemary Sundaes
“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
6 ServingsPrep/Total Time: 15 min.


  • 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.
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.