Fresh Strawberry Sorbet With Orange Muscat Champagne Vinegar

1. 1

   Combine vinegar (or orange juice) and sugar in a small saucepan.

2. 2

   Bring mixture to a boil and cook, stirring, until the sugar dissolves.

3. 3

   Remove from heat and cool.

4. 4

   Rinse berries in a colander and lay out on a lint-free towel or paper towel to dry.

5. 5

   <<<---I used a baker's flour sack towel.

6. 6

   Discard any berries that are rotten or going bad.

7. 7

   Cap the leaves, quarter the berries and then puree them in a food processor.

8. 8

   Stir in the syrup and orange zest.

9. 9

   Freeze in your ice cream maker according to the manual directions.

10. 10

    *Note: the original directions did not indicate to chill the mixture first in the refrigerator then process in the ice cream maker.

11. 11

    I did not chill the strawberry mixture and churned it for about 40 minutes.

12. 12

    Next time I prepare the sorbet, I will chill first and come back here to update.

13. 13

    Finally, I transferred the sorbet to a freezer container and froze for about 4 hours.

14. 14

    To serve: Garnish each serving with mint (or other fresh herb of choice) or a fresh whole berry.

15. 15

    Note: Prep time can vary.

* Per serving · 4 servings · Values may vary.

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