Raspberry & Rosemary Sundaes |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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âWhen 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 youâd like.â âLisa 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:
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.
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