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Strawberry Balsamic Sorbet
Rated 5.0 stars by 1 users
Category
Dessert, pudding, ices
Cuisine
British
Author:
Emily Davenport
Servings
8-10 1.25 litres (2 pints)
Prep Time
10 minutes
Calories
168
An irresistible Strawberry Balsamic Sorbet taken from A Zest for Life Cookbook.
Ingredients
- Lemons 3, halved
- Caster sugar 350g (12oz)
- Strawberries 900g (2lb), hulled and roughly chopped if large
-
Balsamic vinegar 3-4 tsp
Directions
Remove the pips from two of the lemon halves, roughly chop the halves and then blitz (flesh and skin) in a food processor with the sugar to make a sugary lemon paste.
Add the strawberries and whizz to a purée then stir in the juice from the other two lemons (approx. 100ml/3½fl oz) along with the balsamic vinegar.
Pour into a freezer-proof container, pushing the purée through a sieve to remove seeds if you prefer. Freeze for about 8 hours, taking it out after 3–4 hours, breaking it up and whizzing it in the food processor until smooth. Freeze again.
Serve scoops of sorbet with thin ginger biscuits or more fruit.
Nutrition
Calories 168, Fat 0.5 grams, Saturated Fat 0.1 grams
