Roasted Strawberry Sorbet

1. 1

   Heat your oven to 350u00b0 F.

2. 2

   Remove the tops from the strawberries and cut the larger ones in half. In a large mixing bowl mix together roughly 3/4 of the strawberries with 1/4 cup of sugar, 4 tablespoons of balsamic vinegar and a generous pinch of salt. Toss well to evenly coat all the berries. Spread out the strawberries onto a large baking sheet lined with parchment paper (a 18x13 inch sheet is good) . Roast the strawberries for 20 to 25 minutes or until the fruit is softened and turned a deep purple red.

3. 3

   In a small pot mix together 1/2 a cup of sugar and 1/2 a cup of water. Turn the stove onto low heat and cook the mixture until all the sugar dissolves and you are left with a clear, slightly viscous syrup. Then immediately turn off the stove and let it sit for a few minutes.

4. 4

   Transfer the roasted strawberries to a blender. Add the syrup, lemon juice, and the rest of the non-roasted strawberries to the blender, and blend well. There should be about 4 cups of puree.

5. 5

   Strain the sorbet through a fine-mesh strainer into a large measuring cup. Cover the cup with plastic wrap and chill the sorbet till cold, about two hours but preferably overnight.

6. 6

   Pour the base into the ice cream machine and churn according to the machine directions, or until the sorbet has become thick (about 25 minutes).

7. 7

   Put the sorbet into a freezer-safe container, and cover with plastic wrap to prevent ice crystals from forming.

* Per serving · 4 servings · Values may vary.

No additional tips available.