Another great recipe from our good customer, Kern!
- 4 Shortbread butter cookies
- 4 Scoops Vanilla ice cream
- 1/2 Pint Raspberries
- 4 T The Olive Grove’s Espresso Balsamic Vinegar
- Pinch Sea Salt
- 4 Fresh mint leaves (optional)
Using 4 medium bowls, break 1 shortbread cookie into small pieces into each bowl. Put 1 scoop of vanilla ice cream on top of cookies and top with 4 to 5 raspberries. Drizzle each with 1 T of Balsamic and sprinkle with Sea Salt. Garnish with fresh mint leaves (optional).
Makes 4 servings.