Ingredients:
1/2 cup Olive Lucy Black Cherry Balsamic Vinegar
1/2 cup apple juice
1/4 cup water
1/2 cup sugar
Grated zest of 1 lemon
1/4 tsp. ground cinnamon
1 cup dried cherries
1 pint gourmet vanilla bean ice cream
Directions:
Combine all topping ingredients in small sauce pan. Bring to a boil and stir until sugar is dissolved. Add the cherries and reduce heat to low. Cook for 8 to 10 minutes. Let topping cool before drizzling over the ice cream. Garnish with a twist of lemon or a sprig of mint.
