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