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 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 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.
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.
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STRAWBERRY SORBET RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.8/5 (36)Total Time 5 hrs 10 minsServings 1Calories 90 per serving
- First, decide which sorbet you'd like to make. The Simple Freezer Sorbet requires only a food processor and freezer; the Churned Sorbet requires an ice cream maker., To make Simple Freezer Sorbet
- Combine the water and sugar in a medium-sized saucepan. Bring the mixture to a boil over medium heat, stirring to dissolve the sugar. Simmer for 5 minutes, without stirring. Remove the syrup from the heat, pour it into a bowl, and set in the refrigerator to cool., Wash and trim the strawberries., Place the strawberries in the work bowl of a food processor. Process until fairly smooth, but not puréed., Add the syrup and citrus juice, and pulse briefly, just to combine. The syrup doesn't have to be cold, but it shouldn't be boiling hot, either. Lukewarm or cooler is fine., Place the mixture in a shallow pan; an 8" x 8" or 9" round cake pan are both good choices. Place the pan in the freezer. There's no need to cover it., After 2 hours, use a fork or spoon to stir it around, bringing the frozen edges into the center. Return to the freezer., Continue to stir every hour or so, until the sorbet is nearly as firm as you like. This may be as little as 4 hours total, start to finish; or it may
- Combine the water and sugar in a medium-sized saucepan. Bring the mixture to a boil over medium heat, stirring to dissolve the sugar. Simmer for 5 minutes, without stirring. Remove the syrup from the heat, pour it into a bowl, and set in the refrigerator to cool., Place the strawberries and citrus juice in a food processor, and purée till completely smooth., Press the purée through a fine-mesh strainer, to remove the seeds., Combine the seedless purée with the corn syrup and sugar syrup. Chill for 1 hour, or until refrigerator-cold., Make the sorbet according to the manufacturer's directions for your ice cream maker. The finished sorbet will be fairly soft; "ripen" it for a couple of hours in the freezer to firm it up, if desired.
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