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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 Time
    Prep/Total Time: 15 min.
  • Makes
    6 servings


  • 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 Facts
1 each: 202 calories, 7g fat (4g saturated fat), 20mg cholesterol, 44mg sodium, 33g carbohydrate (29g sugars, 3g fiber), 2g protein.

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