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
Total TimePrep/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.
Nutrition Facts1 each: 202 calories, 7g fat (4g saturated fat), 20mg cholesterol, 44mg sodium, 33g carbohydrate (29g sugars, 3g fiber), 2g protein.
Originally published as Raspberry Balsamic Sundaes in Taste of Home February/March 2011