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Strawberry Balsamic Sorbet

Strawberry Balsamic Sorbet

An irresistible Strawberry Balsamic Sorbet taken from A Zest for Life cookbook.






Strawberry Balsamic Sorbet

Ingredients

Lemons 3, halved

Caster sugar 350g (12oz)

Strawberries 900g (2lb), hulled and roughly chopped if large

Balsamic vinegar 3–4 tsp

Instructions

1

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.

2

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.

3

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.

4

Serve scoops of sorbet with thin ginger biscuits or more fruit.

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