Raspberry & Rosemary Sundaes

Name: Raspberry & Rosemary Sundaes
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 6 servings.
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

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

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.