nutritional information

Per 1/2-cup serving:

  • Calories: 124
  • Protein: 1 g
  • Total Fat: <1 g
  • Saturated Fat: <1 g
  • Carbohydrates: 31 g
  • Cholesterol: 0 mg
  • Sodium: 38 mg
  • Fiber: 1 g
  • Sugar: 27 g
Vegan Gluten-Free

Strawberry-Balsamic Sorbet

Makes 1 quart

The balsamic flavor in this sorbet is subtle; just enough balsamic vinegar is added to heighten the flavor of summer-ripe strawberries. Feel free to add up to 1 tsp. more vinegar, if you prefer.
  • 8 cups halved fresh strawberries
  • ¾ cup sugar, divided
  • 2 tsp. lemon juice
  • 2 ½ tsp. balsamic vinegar
  • ⅛ tsp. salt

1. Toss together strawberries, 1/4 cup sugar, and lemon juice in large bowl. Let stand 30 minutes, or until berries have released their juices.

2. Purée strawberries in 2 batches in food processor until smooth. Strain purée, and discard seeds. Return to bowl, and stir in remaining 1/2 cup sugar, vinegar, and salt.

3. Chill in refrigerator until cold, then churn in ice cream maker according to manufacturer’s directions. Transfer to 1-quart container, and freeze.

July/August 2013 p.75

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