Strawberry Balsamic Sorbet
Strawberry Balsamic Sorbet
Ingredients
For the Sorbet Base
- 1 1/2 pounds fresh strawberries, hulled and sliced
- 3/4 cup granulated sugar
- 2 tablespoons balsamic vinegar, good quality
- 1 tablespoon fresh lemon juice
- 1/4 cup water
Instructions
- 1
In a large bowl, combine the hulled and sliced strawberries, granulated sugar, balsamic vinegar, and water. Stir gently to coat the strawberries evenly. Let the mixture sit at room temperature for 30 minutes to 1 hour, allowing the strawberries to macerate and release their juices. Stir occasionally.
⏱️ 5 min
- 2
Transfer the macerated strawberry mixture to a blender. Add the fresh lemon juice. Blend on high speed until the mixture is completely smooth. For an extra smooth sorbet, you can strain the mixture through a fine-mesh sieve to remove any remaining seeds, though this is optional.
⏱️ 5 min
- 3
Pour the strawberry mixture into an airtight container or a large pitcher. Cover and refrigerate for at least 2 hours, or preferably overnight, until thoroughly chilled. This step is crucial for achieving the best texture in your sorbet.
⏱️ 5 min
- 4
Once the mixture is well-chilled, pour it into the frozen bowl of your ice cream maker. Churn according to the manufacturer's instructions, typically for 20 to 25 minutes, until the sorbet reaches a soft-serve consistency.
⏱️ 25 min
- 5
Transfer the churned sorbet to an airtight container. Press a piece of plastic wrap directly onto the surface of the sorbet to prevent ice crystals from forming. Freeze for at least 4 hours, or until firm, before serving. If the sorbet becomes too hard, let it soften at room temperature for a few minutes before scooping.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Strawberry Balsamic Sorbet
Ingredients
For the Sorbet Base
- 1 1/2 pounds fresh strawberries, hulled and sliced
- 3/4 cup granulated sugar
- 2 tablespoons balsamic vinegar, good quality
- 1 tablespoon fresh lemon juice
- 1/4 cup water
Instructions
- 1
In a large bowl, combine the hulled and sliced strawberries, granulated sugar, balsamic vinegar, and water. Stir gently to coat the strawberries evenly. Let the mixture sit at room temperature for 30 minutes to 1 hour, allowing the strawberries to macerate and release their juices. Stir occasionally.
⏱️ 5 min - 2
Transfer the macerated strawberry mixture to a blender. Add the fresh lemon juice. Blend on high speed until the mixture is completely smooth. For an extra smooth sorbet, you can strain the mixture through a fine-mesh sieve to remove any remaining seeds, though this is optional.
⏱️ 5 min - 3
Pour the strawberry mixture into an airtight container or a large pitcher. Cover and refrigerate for at least 2 hours, or preferably overnight, until thoroughly chilled. This step is crucial for achieving the best texture in your sorbet.
⏱️ 5 min - 4
Once the mixture is well-chilled, pour it into the frozen bowl of your ice cream maker. Churn according to the manufacturer's instructions, typically for 20 to 25 minutes, until the sorbet reaches a soft-serve consistency.
⏱️ 25 min - 5
Transfer the churned sorbet to an airtight container. Press a piece of plastic wrap directly onto the surface of the sorbet to prevent ice crystals from forming. Freeze for at least 4 hours, or until firm, before serving. If the sorbet becomes too hard, let it soften at room temperature for a few minutes before scooping.
⏱️ 5 min