be_ixf;ym_202109 d_20; ct_50
Health Information Library Recipes Strawberry balsamic sorbet

Strawberry balsamic sorbet

Nutrition Facts

Serving Size About 2/3 cup
Calories 62

Amount Per Serving
Monounsaturated fat Trace
Saturated fat Trace
Total fat 0 g
Sodium 1 mg
Cholesterol 0 mg
Dietary fiber 2 g
Protein 1 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Perfect served between courses or as dessert, this sorbet is loaded with vitamin C.

Ingredients

(Serves 6)
  • 3/4 cup balsamic vinegar
  • 4 cups strawberries, hulled and halved, plus 4 berries, coarsely chopped
  • 1 tablespoon dark honey

Directions

In a small nonaluminum saucepan, bring the vinegar to a simmer over medium-low heat. Cook until reduced by half, about 5 minutes. Remove from the heat and let 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 solids. Add the balsamic reduction and the honey to the puree and stir to combine. Cover and refrigerate until cold.

Freeze the strawberry mixture in an ice-cream maker according to the 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.

Last Updated: January 29th, 2019