Strawberry Balsamic Sorbet

2 lbs Strawberries
4 tbsp Aged Balsamic
1 cup sugar plus 1 tbsp
1 cup water

Hull and quarter the strawberries and pour the balsamic vinegar and the 1 tbsp sugar. Let macerate for 20 minutes. In a saucepan combine the sugar and water and heat on medium until the sugar dissolves. Let cool. In a blender add the strawberries and the sugar syrup and pureee. Chill in the refrigerator until completely cool. Then freeze in your ice cream maker according to the instructions.

From Tiffany Rosenberger

Heather Cross