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.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 3⁄4 cup  balsamic vinegar
• 4  cups strawberries, hulled and halved, plus
• 4  strawberries, coarsely chopped
• 1  tablespoon  dark honey

Directions

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.