Strawberry Balsamic Sorbet

READY IN: 35mins
Recipe by PaulaG

A good quality balsamic vinegar is the key to this refreshing sorbet. It can be served either as a dessert or between courses. This recipe is from The New Mayo Clinic Cookbook. The cooling time is not reflected in the cooking or preparation time.

Top Review by SilverOpera

I don't know how this got good reviews - the balsamic vinegar in this recipe nearly burned a hole through my throat. I used a good quality vinegar and followed the directions exactly. I think a couple of tablespoons of the vinegar is all you would need. I tried to fix it by adding an extra four cups of strawberries. That wasn't enough to chill it out, so I added a big bag of frozen strawberries, and it still tasted bad. A bunch of honey, then sugar when I ran out, and it might almost be edible, but I wasted a lot of expensive ingredients on this. Very disappointing, as I usually like strawberries and balsamic vinegar together.

Ingredients Nutrition


  1. In a small non-reactive saucepan, bring the vinegar to a simmer over medium-low heat.
  2. Cook until it is reduced by half, about 5 minutes.
  3. Remove from heat and cool.
  4. Place the halved strawberries in a blender or food processor.
  5. Process until very smooth.
  6. Pass the puree through a fine-mesh sieve placed over a bowl, pressing firmly on the solids with a rubber spatula or the back of a wooden spoon to extract all the juice.
  7. Discard the pulp; add the balsamic reduction and honey to the puree and stir to combine.
  8. Cover and refrigerate until cold.
  9. Freeze the mixture in an ice-cream maker according to manufacturer's instructions.
  10. Store in the freezer until ready to serve or for up to 2 days.
  11. Spoon into individual bowls and garnish with the chopped strawberries.

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