Prep 15 mins
Cook 20 mins
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.
- 3⁄4 cup balsamic vinegar
- 4 cups strawberries, hulled and halved, plus
- 4 strawberries, coarsely chopped
- 1 tablespoon dark honey
- In a small non-reactive saucepan, bring the vinegar to a simmer over medium-low heat.
- Cook until it is reduced by half, about 5 minutes.
- Remove from heat and cool.
- Place the halved strawberries in a blender or food processor.
- Process until very smooth.
- 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.
- Discard the pulp; add the balsamic reduction and honey to the puree and stir to combine.
- Cover and refrigerate until cold.
- Freeze the mixture in an ice-cream maker according to manufacturer's instructions.
- Store in the freezer until ready to serve or for up to 2 days.
- Spoon into individual bowls and garnish with the chopped strawberries.
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.
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.
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.