This my friends, is the perfect scoop of summer. A strawberry sorbet that stays true to the berry’s sweet flavor, with harmonies sung by a fantastic strawberry balsamic. This is summer in a dish.
I found myself getting carried away at Mischler’s Berry Farm and picking myself two flats of strawberries. Needless to say my freezer is full of berries now. I did fill a large Tupperware container so I had berries to use throughout the week.
I’ve made everything from shortcakes, ice cream bread etc. This recipe however, is my favorite. Balsamic vinegar and strawberries go together like chocolate and peanut butter. I love the acidic bite coupled with the sweetness of the berry. It truly is one of my favorite flavor combinations.
This recipe is easy and quick. In no time you will be diving your spoon into a bowlful of bliss. Trust me.
- 3 pints strawberries
- 1 c granulated sugar
- 1 c water
- 3 tablespoon balsamic vinegar (I used strawberry baslamic from Oro di Oliva out of Wauwatosa, WI)
Hull your berries and pulse in a food processor. I chose to leave my berries a tad on the chunky side. I like finding chunks of berry while I enjoy my sorbet. Place pulsed berries in a large bowl and add the balsamic. Set aside.
Heat the water and sugar in sauce pan until boiling. Lower heat and let simmer until sugar is completely dissolved. Let cool completely and add to strawberries mixing well.
Add mixture to your ice cream machine (I used the kitchenaid attachment) and process until desired thickness.
You can scoop some into a bowl (or in my case eat right out of the ice cream maker) immediately or store in a freezer safe container and store in your freezer to enjoy later.
You will love this.