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    You are in: Home / Recipes / Strawberry Balsamic Sorbet Recipe
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    Strawberry Balsamic Sorbet

    Strawberry Balsamic Sorbet. Photo by justcallmetoni

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    PaulaG's Note:

    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.

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    Units: US | Metric


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

    Ratings & Reviews:

    • on May 20, 2008


      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.

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    • on April 15, 2006

      Considering I was eating the puree before placing it in the sorbet machine, I had more than an inkling that this would be delicious. Have to say, I was a little nervous about the vinegar but it blended in so nicely and brightened the sweetness of strawberries. (The combo is one of my favorite low-fat desserts so that should not have surprised me.) I didn't have dark honey so I used 2 teaspoons of regular. I did the straining and ended up discarding about a tablespoon clump. Next time, I'll probably just skip that step. Yummy. Thanks Paula.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 17, 2005


      I knew I would love this just from reading it. I could hardly stop myself from eating it once the puree was combined with the balsamico. But I did--and the frozen result is superb--not too sweet, with a wonderful richness from the balsamico. And a small scoop or two of this added to some of Ellie's banana Daquirimakes a truly elegant cocktail.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Strawberry Balsamic Sorbet

    Serving Size: 1 (209 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 65.8
    Calories from Fat 4
    Total Fat 0.4 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 1.7 mg
    Total Carbohydrate 16.3 g
    Dietary Fiber 3.1 g
    Sugars 11.5 g
    Protein 1.0 g

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