¾ cup balsamic vinegar
4 cups strawberries, hulled and halved, plus 5 berries, coarsely chopped
1 tablespoon dark honey
2 tablespoons basil, chiffonade
Preparation - 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 for up to 2 days. Spoon into individual bowls and garnish with the chopped strawberries and basil. Enjoy!
Technique: Reduction sauces add a lot of great flavor.
Taste: Simplicity is the best when fruit is in season at its peak of ripeness.
Try: Basil gives it a nice balance.
Tip: The sorbet is high in Vitamin C, a vitamin that supports normal growth and development and also helps your body absorb iron.
Calories: 83 Protein: 1.0g Carbohydrates: 18.8g Total Fat: 0.3g
Saturated Fat: 0.0g Trans Fat: 0.0g Cholesterol: 0.0mg
Sodium: 10.1mg Fiber: 2.3g
Yield: Approx. 5 servings (1/2 cup per serving)
MC Healthy Weight Pyramid serving: 1 ½ fruit
Printable version: Balsamic Strawberry Sorbet recipe web