CHERRY SHORTCAKE WITH BALSAMIC DRIZZLE
Yield Portion Size
| 2-1/2 cups |
Black cherry ice cream
|
| 1/4 cup |
Ice, crushed
|
| 2 oz | |
| 1-1/2 oz |
Kirsch (cherry brandy)
|
| 2 |
Shortbread cookies
|
| 1/2 tsp |
Balsamic glaze (reduction)
|
Nutrition information
| Amount per serving | % Daily Value | |
|---|---|---|
| Calcium | 448 mg | 45% |
| Carbohydrate | 127 g | 42% |
| Cholesterol | 155 mg | 52% |
| Total Fat | 43 g | 66% |
| Potassium | 704 mg | 0% |
| Calories | 1049 kcal | 52% |
| Sodium | 358 mg | 15% |
| Protein | 13 g | 26% |
| Polyunsaturated Fat | 2 g | 10% |
| Saturated Fat | 25 g | 125% |
| Sugars | 107 g | 11% |
| Vitamin C | 2 mg | 3% |
| Vitamin A | 1466 iu | 28% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
In blender, pulse cherry ice cream and crushed ice together 5-6 times, leaving cherries chunky.
-
Step 2
Add J. Hungerford Smith Cherry Fountain & Shake Syrup, Kirsch and shortbread cookies and pulse 3-4 times.
-
Step 3
Pour 1/2 of the drink into glass and top with 1/4 teaspoon balsamic glaze. Pour remaining drink into glass and drizzle remaining balsamic over top. Using knife or skewer, gently swirl balsamic glaze through drink.
-
Step 4
Top with Reddi-wip and serve immediately.
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