Strawberry-Balsamic Sorbet

1. 1

   Toss together strawberries, 1/4 cup sugar, and lemon juice in large bowl.

2. 2

   Let stand 30 minutes, or until berries have released their juices.

3. 3

   Puree strawberries in 2 batches in food processor until smooth.

4. 4

   Strain puree, and discard seeds.

5. 5

   Return to bowl, and stir in remaining 1/2 cup sugar, vinegar, and salt.

6. 6

   Chill in refrigerator until cold, then churn in ice cream maker according to manufacturers directions.

7. 7

   Transfer to 1-quart container, and freeze.

* Per serving · 4 servings · Values may vary.

No additional tips available.