This sorbet recipe calls for Balsamic vinegar in lieu of lemon or lime juice, giving a nice tart flavor that is the perfect way to top off any meal, especially if you have over indulged on the main course.
- 1 cup water
- 1 cup sugar
- 1 lb. strawberries
- 2 tbsp. balsamic vinegar
- mint leaves for garnish
- strawberries, sliced for garnish
Pour 1 cup water into a small sauce pan and add the sugar. Over a low heat, stir mixture until sugar is dissolved. Then bring to a boil and boil for 1 minute. Remove syrup from heat and allow to cool. Chill in the refrigerator.
Wash and hull strawberries. Blend in a food processor or blender until smooth. To remove the seeds, pass the blended strawberries through a sieve. Chill in the refrigerator.
Once syrup and strawberries have chilled, combine the two and add the Balsamic vinegar.
Pour solution into an ice cream freezer and rotate freezer as you would if you were making homemade ice cream. Transfer the firm sorbet into a container and place in the freezer.
If you do not have an ice cream maker, pour the solution into a shallow dish and freeze until sorbet is frozen around the edges. Remove from freezer, mix until smooth and refreeze until almost solid. Repeat this process two more times.
Serve cold, garnished with a sprig of mint and sliced strawberries.
The ice cream maker is option
Time to prepare: 1 hour.
This recipe is vegetarian.