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Author Notes: The most intensely flavored and delectable strawberry sorbet. Note: Try mixing in some roasted strawberry chunks at the end! —John E
Makes 1 quart
- 2 quarts strawberries, washed
- 3/4 cup sugar
- 1/2 cup water
- 3 tablespoons balsamic vinegar
- 1 to 2 tablespoons lemon juice
- pinch of kosher salt
- Heat your oven to 350° F.
- Remove the tops from the strawberries and cut the larger ones in half. In a large mixing bowl mix together roughly 3/4 of the strawberries with 1/4 cup of sugar, 4 tablespoons of balsamic vinegar and a generous pinch of salt. Toss well to evenly coat all the berries. Spread out the strawberries onto a large baking sheet lined with parchment paper (a 18x13 inch sheet is good) . Roast the strawberries for 20 to 25 minutes or until the fruit is softened and turned a deep purple red.
- In a small pot mix together 1/2 a cup of sugar and 1/2 a cup of water. Turn the stove onto low heat and cook the mixture until all the sugar dissolves and you are left with a clear, slightly viscous syrup. Then immediately turn off the stove and let it sit for a few minutes.
- Transfer the roasted strawberries to a blender. Add the syrup, lemon juice, and the rest of the non-roasted strawberries to the blender, and blend well. There should be about 4 cups of puree.
- Strain the sorbet through a fine-mesh strainer into a large measuring cup. Cover the cup with plastic wrap and chill the sorbet till cold, about two hours but preferably overnight.
- Pour the base into the ice cream machine and churn according to the machine directions, or until the sorbet has become thick (about 25 minutes).
- Put the sorbet into a freezer-safe container, and cover with plastic wrap to prevent ice crystals from forming.