Raspberry Shortbread and Espresso Dessert

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.