Calories: 83 | Protein: 1.0g | Carbohydrates: 18.8g | Total Fat: 0.3g | Yield: Approx. 5 servings (1/2 cup per serving)
-3⁄4 cup balsamic vinegar
-2 tablespoons basil, chiffonade
-4 cups strawberries, hulled and halved,
-plus 5 berries, coarsely chopped
-1 tablespoon dark honey
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 or in popsicle molds. Store in the freezer until ready to serve for up to 2 days. Spoon into individual bowls or enjoy as popsicles; optional to 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.