Strawberry Balsamic Sorbet
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
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.
