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.
My Private Note
Units: US | Metric
- 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.
Browse Our Top Frozen Desserts Recipes
You Might Also Like...View All Frozen Desserts Recipes
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