Name: Strawberry Balsamic Sorbet
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 3/4 cup balsamic vinegar; 4 cups strawberries, hulled and halved, plus; 4 strawberries, coarsely chopped; 1 tablespoon dark honey

4

Recipe by PaulaG

4

People talking

Join In Now Join the conversation!

Strawberry Balsamic Sorbet created by justcallmetoni

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:: 35mins
Serves:
Units:

4

People talking

Join In Now Join the conversation!

ingredients

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

directions

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.

Submit a Recipe Correction

Add a Note

RECIPE MADE WITH LOVE BY

@PaulaG

Contributor

@PaulaG

Contributor

"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."

JOIN THE CONVERSATION

upload

review

tweak

ask

all

reviews

tweaks

q&a

sort by:

review by SilverOpera

5/20/2008

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.

Reply
photo by justcallmetoni

4/16/2006

Reply
photo by justcallmetoni

4/16/2006

Reply
review by justcallmetoni

4/15/2006

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.

Reply
review by Chef Kate

7/17/2005

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.

Reply