Strawberry Balsamic Sorbet With Basil Recipes

Steps:

• Place the ice cubes, strawberries, light rum, balsamic vinegar and basil leaves in the pitcher of a blender and blend until smooth and slushy. Pour into a tall glass and garnish with a small basil sprig.
• Cook's Note: If your strawberries aren't very sweet, add up to 1/2 teaspoon superfine sugar.

Steps:

• In large mixing bowl, stir together sugar, vinegar, honey, and pepper. Add basil and strawberries; toss to coat. Cover and chill at least 10 minutes and up to 1 1/2 hours. Serve chilled.

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.

Steps:

• combine water and preserves, bring to a boil, cook 2 minutes until preserves are melted.
• remove from heat, stir in basil and lemon juice.
• pour into a freezer can or an ice cream maker according to manufacturer's directions.
• spoon into a container and freeze 1 hour until firm.

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.