Fresh Strawberry Sorbet With Orange Muscat Champagne Vinegar
- Ready In:
- 45mins
- Ingredients:
- 5
- Yields:
-
1 quart
ingredients
- 4 tablespoons orange muscat champagne vinegar (Orange MUSCAT Champagne Vinegar and please read recipe intro) or 2 tablespoons grated zest and juice of one oranges (read recipe intro)
- 2⁄3 cup sugar (you may be able to use less depending on how sweet the berries are)
- 1 quart fresh strawberries, rinsed and dried
-
Garnish
- of fresh mint (other suggestions include fresh lemon verbena, rosemary, lavender blooms, etc.)
- fresh whole berries
directions
- Combine vinegar (or orange juice) and sugar in a small saucepan.
- Bring mixture to a boil and cook, stirring, until the sugar dissolves. Remove from heat and cool.
- Rinse berries in a colander and lay out on a lint-free towel or paper towel to dry. <<<---I used a baker's flour sack towel. Discard any berries that are rotten or going bad.
- Cap the leaves, quarter the berries and then puree them in a food processor. Stir in the syrup and orange zest.
- Freeze in your ice cream maker according to the manual directions. *Note: the original directions did not indicate to chill the mixture first in the refrigerator then process in the ice cream maker. I did not chill the strawberry mixture and churned it for about 40 minutes. Next time I prepare the sorbet, I will chill first and come back here to update.
- Finally, I transferred the sorbet to a freezer container and froze for about 4 hours.
- To serve: Garnish each serving with mint (or other fresh herb of choice) or a fresh whole berry.
- Note: Prep time can vary.
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RECIPE SUBMITTED BY
COOKGIRl
United States