Receta Balsamic Strawberry Sorbet
Summer is in full swing which means that it's hot outside all the time across most of the country. Where I live it's a high of 96 degrees today. I think I will be staying inside and eating sorbet to cool down. I would eat ice cream but I may or may not have eaten all of my homemade ice cream yesterday. Sorbet is such a cool and refreshing treat and making it yourself ensures that you can put whatever ingredients that you want to into it making it your own creation.
The balsamic may sound a little scary to add to the sorbet but it really just defines the strawberry flavor a little better. It's similar to adding coffee to chocolate desserts because it brings out the chocolate flavor more. Since you're making it then you could always add more or less to meet your tastes. I wouldn't leae it out though because I believe it really adds to it and nobody would know it was in there unless you told them. You could also make this without an ice cream maker by stirring it occasionally in a freezer safe container until it's frozen, then pureeing it in a blender (with a bit of juice or water to help smooth it). As always, please ask if you have any questions or thoughts!
Balsamic Strawberry Sorbet
- Makes about 1 pint
- Ingredients:
- - 4 cups fresh strawberries, quartered
- - ¼ cup + 2 tablespoons granulated sugar, divided
- - 1 teaspoon lemon juice
- - 1 teaspoon balsamic vinegar
- - pinch of salt
Directions:
1. In a medium bowl stir the strawberries with 2 tablespoons of sugar and the lemon juice, then let sit for 30 minutes so that the berries will release their juices.
2. In a food processor, blend the strawberries (with juice) until they are smooth, then press through a fine sieve. Discard the seeds. Place the strawberry puree back into the medium bowl and stir in the ¼ cup of sugar, balsamic vinegar, and salt until blended.
3. Chill the mixture 30-45 minutes or until cold, then follow the manufacturer’s directions using an ice cream maker. Store in a 2 cup container.
Recipe adapted from Vegetarian Times
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