Strawberry Balsamic Sorbet

Recipe by PaulaG
READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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.
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