Strawberry Balsamic Sorbet

Finally! Finally I’ve had success with my ice cream maker! This sorbet actually worked when I put it into the machine and didn’t end up soupy like the two other times I’ve tried. It was highly disappointing…

I based the recipe off a Paula Deen strawberry sorbet but put a twist on it by adding the balsamic vinegar. During winter break, I went to a restaurant in Lunenburg with mom and dad where I had this type of ice cream and was very surprised how tasty it was. If you’re scared, just do it. Really. It’s amazing.

Sorbet is a beautiful thing ūüôā

You’ll need:

  • 2 cups sugar
  • 2 cups water
  • 4 pints strawberries, hulled and sliced
  • 1/4 cup fresh lime juice
  • 2-3 tablespoons balsamic (or to taste)

Bring the sugar and 2 cups water to a boil in a medium saucepan over medium-high heat. Reduce the heat and allow the mixture to simmer, without stirring, until the sugar dissolves, about 3 minutes. Set aside to cool completely.

Put the strawberries and lime juice into a food processor and puree. Add the balsamic vinegar slowly, tasting along the way. Press the strawberry puree through a strainer to remove the seeds if you would like.

When the¬†sugar syrup¬†has cooled completely add it to thestrawberry¬†puree. Mix and chill for 30 minutes or as long as your ice cream maker calls for.¬†Pour the mixture into the ice cream¬†maker and freeze according to the manufacturer’s instructions. Sorbet is particularly soft after churning but firms up after freezing.

I’m pretty proud of myself. We had it for dessert tonight and it’s “parent approved’!

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