Strawberry Balsamic Sorbet

1. 1

   In a small non-reactive saucepan, bring the vinegar to a simmer over medium-low heat.

2. 2

   Cook until it is reduced by half, about 5 minutes.

3. 3

   Remove from heat and cool.

4. 4

   Place the halved strawberries in a blender or food processor.

5. 5

   Process until very smooth.

6. 6

   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.

7. 7

   Discard the pulp; add the balsamic reduction and honey to the puree and stir to combine.

8. 8

   Cover and refrigerate until cold.

9. 9

   Freeze the mixture in an ice-cream maker according to manufacturer's instructions.

10. 10

    Store in the freezer until ready to serve or for up to 2 days.

11. 11

    Spoon into individual bowls and garnish with the chopped strawberries.

* Per serving · 4 servings · Values may vary.

No additional tips available.