Ingredients

• 1/3 cup Raspberry Balsamic Vinegar

• 1/4 cup fresh raspberries (plus extra for garnish)

• 1 teaspoon honey (adjust to taste)

• Favorite vanilla ice cream, for serving

Instructions

1. Simmer the glaze
   In a small, shallow saucepan, combine the raspberry balsamic vinegar and fresh raspberries.
   Simmer over medium-low heat for 8–10 minutes, stirring occasionally, until the mixture slightly thickens and coats the back of a spoon.

2. Strain
   Gently mash the raspberries to release their juices.
   Strain through a fine wire mesh sieve into a small container to remove the seeds.

3. Cool
   Refrigerate until completely cooled. The glaze will thicken slightly as it chills.

4. Serve
   Spoon vanilla ice cream into serving bowls. Drizzle with the cooled raspberry balsamic glaze and garnish with fresh raspberries.

Variations

Also delicious with Cherry, Fig, or your favorite dark balsamic vinegar.