STRAWBERRY BALSAMIC SORBET WITH BASIL
Steps:
- MIX strawberries, preserves, lime juice and salt in large bowl. Allow to set 30 minutes. Pour into blender or food processor. Blend until smooth. Add basil. Blend 10 seconds. Chill at least 1 hour.
- POUR chilled strawberry mixture into bowl of ice cream maker. Process about 10 minutes or until frozen and thick. Scoop into individual bowls. Drizzle with balsamic reduction. Garnish with basil leaves.
- * Balsamic reduction can be found in the condiment section of grocery stores.
- Sorbet can be stored, tightly covered, in the freezer for up to 1 month. Allow to soften 30 minutes before serving.
STRAWBERRY BALSAMIC SORBET
A good quality balsamic vinegar is the key to this refreshing sorbet. It can be served either as a dessert or between courses. This recipe is from The New Mayo Clinic Cookbook. The cooling time is not reflected in the cooking or preparation time.
Provided by PaulaG
Categories Frozen Desserts
Time 35m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- In a small non-reactive saucepan, bring the vinegar to a simmer over medium-low heat.
- Cook until it is reduced by half, about 5 minutes.
- Remove from heat and 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 pulp; add the balsamic reduction and honey to the puree and stir to combine.
- Cover and refrigerate until cold.
- Freeze the mixture in an ice-cream maker according to 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.
Nutrition Facts : Calories 65.9, Fat 0.5, Sodium 1.8, Carbohydrate 16.3, Fiber 3.1, Sugar 11.6, Protein 1.1
STRAWBERRY SORBET
Steps:
- In a saucepan set over moderate heat, combine the sugar and water, bring mixture to a boil, and simmer, stirring, for 3 minutes, or until clear. Transfer to a bowl and let cool. In a food processor or blender puree the strawberries with lemon juice, to taste. Add strawberry puree to sugar syrup and stir to combine. Transfer mixture to an ice cream freezer and freeze according to manufacturer's instructions. Or freeze in cube trays.
STRAWBERRY BALSAMIC SORBET RECIPE - (4.4/5)
Provided by erinstargirl
Number Of Ingredients 8
Steps:
- In a medium pot, combine honey and water - heat just until combined and remove from heat. Meanwhile, heat balsamic vinegar in a small saucepan over medium heat. Bring to a simmer and reduce heat. Let simmer until reduced by half. Stir into honey simple syrup. Set aside. In a food processor or blender purée strawberries and lemon until smooth. You may have to work in batches. Pour into a large bowl and stir in balsamic honey simple syrup mixture. Place in fridge 2-3 hours until thoroughly chilled. Pour into your ice cream maker's canister and prepare per its instructions. For example, I filled the canister no higher than the "fill line", placed the cover firmly over the canister, and placed the canister into the center of the bucket. After assembling the motor over the canister, I insert the dasher/mixer shaft in the center and lock the motor. I let the motor run 2 minutes before adding ice and salt to the bucket. When ready, I add 2 inches of ice to the bottom of the bucket and uniformly sprinkle ½ cup rock salt over the ice. I repeat these ice/salt layers until the canister is covered. Let the sorbet mixture churn for 20-40 minutes until the motor slows or stops. Unplug the motor, remove any salt/ice from the cover before removing. Take out the dasher and scrape with a spatula and scrape into freezer safe storage containers. I use Mason jars. And lots of them! This recipe will yield about 8 pints of sorbet. Remove stored sorbet from freezer at least 10 minutes before serving, letting it sit at room temperature. Serve as-is or with a drizzle of balsamic reduction. Keeps well for two weeks, any longer than that will reduce freshness and flavor.
ONE-INGREDIENT SORBET
Make a healthy, no-added-sugar sorbet in mere minutes with this ingenious recipe! Use banana, strawberry, or a mixture of both! Get creative and use other frozen fruits, too.
Provided by Magda
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 2h10m
Yield 6
Number Of Ingredients 2
Steps:
- Place strawberries and bananas in separate containers or resealable plastic bags; freeze at least 2 hours or overnight.
- Place strawberries in a food processor or blender and process until smooth.
- Place bananas in a food processor or blender and process until smooth.
Nutrition Facts : Calories 99 calories, Carbohydrate 25.2 g, Fat 0.4 g, Fiber 3.3 g, Protein 1.3 g, SaturatedFat 0.1 g, Sodium 1.3 mg, Sugar 13.8 g
STRAWBERRY SORBET
This mouthwatering summer sorbet is an adaptation of one served at the River Café in London. Yes, it calls for an entire lemon (rind and all), but trust us: the sweet of the strawberries and sugar, the tart and bitter of the lemon - it all works together beautifully.
Provided by Amanda Hesser
Categories dessert
Time 10m
Yield Makes 1 1/2 quarts
Number Of Ingredients 4
Steps:
- Place the chopped lemon and sugar in a food processor, and pulse until combined. Transfer to a bowl.
- Purée the strawberries in a food processor, and add to the lemon mixture, along with the juice of 1 lemon. Taste and add more juice as desired. The lemon flavor should be intense but should not overpower the strawberries. Pour the mixture into an ice cream machine and churn until frozen.
Nutrition Facts : @context http, Calories 134, UnsaturatedFat 0 grams, Carbohydrate 35 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 1 milligram, Sugar 32 grams
STRAWBERRY SORBET WITH BALSAMIC VINEGAR AND AMARETTI COOKIES
Categories Blender Ice Cream Machine Berry Dessert Freeze/Chill Valentine's Day Low Fat Vinegar Spring Bon Appétit
Yield Serves 4
Number Of Ingredients 8
Steps:
- Place first 3 ingredients in blender. Pulse until smooth, about 1 minute. Transfer to ice cream maker. Process according to manufacturer's instructions. Transfer sorbet to container and freeze. (Can be prepared 2 days ahead.)
- Place fresh strawberries in medium bowl. Sprinkle with sugar and toss. Add vinegar and toss. Let stand 15 minutes, stirring occasionally.
- Scoop sorbet into bowls. Divide strawberries over sorbet. Spoon over juices accumulated in bowl. Sprinkle cookies over strawberries and serve.
STRAWBERRY BALSAMIC SHRUB
Shrubs, or drinking vinegars, are old-fashioned drinks that are made from a mixture of a fruit syrup and vinegar-and they carry an acidic punch. This strawberry balsamic shrub is a slightly sweeter take on a shrub, and is a great use for strawberry tops and leaves that otherwise would be thrown away. This recipe works best when strawberries tops have been removed by cutting straight across the top of the berry, so that some of the fruit is left underneath the leaves. This usually discarded bit of the berries gets transformed into a sweet pink syrup when they're mashed with sugar and macerate overnight. Since no heat is applied, the strawberry flavor really shines through. Champagne vinegar and white balsamic both have crisp, clean flavors, so the finished shrub has both an acidic bite and a sweet strawberry flavor. Top it off with seltzer for a refreshing nonalcoholic cocktail.
Provided by Food Network Kitchen
Categories beverage
Time P1DT10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Stir the strawberry tops with leaves and sugar in a medium bowl. Mash together with a potato masher until the strawberry tops release their juices, 1 minute. Cover and refrigerate for 24 hours, stirring occasionally so a pool of liquid can accumulate in the bowl.
- Strain the mixture through a fine-mesh sieve into another medium bowl, pressing on the solids with a rubber spatula to release all of the liquid, which will include some undissolved sugar. Whisk in the champagne vinegar and balsamic vinegar until the sugar dissolves, 2 minutes. Transfer the shrub to a jar, cover and refrigerate until ready to use (see Cook's Note).
- To serve, fill 4 tall glasses halfway with ice. Pour 1/4 cup of the shrub into each glass top with 1 1/4 cups of seltzer.
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