Good-quality balsamic vinegar is the key to this frozen version of a classic Italian dish. Perfect served between courses or as dessert, this sorbet is loaded with vitamin C.
Strawberry Balsamic Sorbet
- 3/4 cup balsamic vinegar
- 4 cups strawberries (hulled and halved, plus 4 berries, coarsely chopped)
- 1 tablespoon dark honey
- In a small non-aluminum saucepan, bring the vinegar to a simmer over medium-low heat. Cook until reduced by half, about 5 minutes. Remove from the heat and let 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 solids. Add the balsamic reduction and the honey to the puree and stir to combine. Cover and refrigerate until cold.
- Freeze the strawberry mixture in an ice-cream maker according to the 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.
*Replace natural sugar with stevia to assist with weight loss
Adapted from Mayo Clinic