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Strawberry balsamic sorbet
Print Products and services By Mayo Clinic Staff
Dietitian s tip
Good-quality balsamic vinegar, preferably white, is the key to this frozen version of a classic Italian dish. To make this plant based, use maple syrup or sugar instead of honey.
Number of servings
Serves 6 Healthy carbLow SodiumLow Fat
Ingredients
3/4 cup balsamic vinegar 4 cups strawberries, hulled and halved, plus 4 berries, coarsely chopped 1 tablespoon dark honey
Directions
In a small nonaluminum 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 or for up to 2 days. Spoon into individual bowls and garnish with the chopped strawberries.
Fruits 1 This recipe is one of 150 recipes collected in "The New Mayo Clinic Cookbook," published by Mayo Clinic Health Information and Oxmoor House, and winner of a James Beard award. ShareTweet July 29, 2022
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