Strawberry Balsamic Sorbet With Basil Recipes

STRAWBERRY BALSAMIC SORBET

Steps:

• In a small non-reactive saucepan, bring the vinegar to a simmer over medium-low heat.
• Cook until it is reduced by half, about 5 minutes.
• Remove from heat and 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 pulp; add the balsamic reduction and honey to the puree and stir to combine.
• Cover and refrigerate until cold.
• Freeze the mixture in an ice-cream maker according to 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.

STRAWBERRY BALSAMIC SHRUB

Steps:

• Stir the strawberry tops with leaves and sugar in a medium bowl. Mash together with a potato masher until the strawberry tops release their juices, 1 minute. Cover and refrigerate for 24 hours, stirring occasionally so a pool of liquid can accumulate in the bowl.
• Strain the mixture through a fine-mesh sieve into another medium bowl, pressing on the solids with a rubber spatula to release all of the liquid, which will include some undissolved sugar. Whisk in the champagne vinegar and balsamic vinegar until the sugar dissolves, 2 minutes. Transfer the shrub to a jar, cover and refrigerate until ready to use (see Cook's Note).
• To serve, fill 4 tall glasses halfway with ice. Pour 1/4 cup of the shrub into each glass top with 1 1/4 cups of seltzer.

STRAWBERRY SORBET WITH BALSAMIC VINEGAR AND AMARETTI COOKIES

Steps:

• Place first 3 ingredients in blender. Pulse until smooth, about 1 minute. Transfer to ice cream maker. Process according to manufacturer's instructions. Transfer sorbet to container and freeze. (Can be prepared 2 days ahead.)
• Place fresh strawberries in medium bowl. Sprinkle with sugar and toss. Add vinegar and toss. Let stand 15 minutes, stirring occasionally.
• Scoop sorbet into bowls. Divide strawberries over sorbet. Spoon over juices accumulated in bowl. Sprinkle cookies over strawberries and serve.

STRAWBERRY BASIL SORBET

Steps:

• combine water and preserves, bring to a boil, cook 2 minutes until preserves are melted.
• remove from heat, stir in basil and lemon juice.
• pour into a freezer can or an ice cream maker according to manufacturer's directions.
• spoon into a container and freeze 1 hour until firm.

STRAWBERRY BALSAMIC SORBET RECIPE - (4.4/5)

Steps:

• In a medium pot, combine honey and water - heat just until combined and remove from heat. Meanwhile, heat balsamic vinegar in a small saucepan over medium heat. Bring to a simmer and reduce heat. Let simmer until reduced by half. Stir into honey simple syrup. Set aside. In a food processor or blender purée strawberries and lemon until smooth. You may have to work in batches. Pour into a large bowl and stir in balsamic honey simple syrup mixture. Place in fridge 2-3 hours until thoroughly chilled. Pour into your ice cream maker's canister and prepare per its instructions. For example, I filled the canister no higher than the "fill line", placed the cover firmly over the canister, and placed the canister into the center of the bucket. After assembling the motor over the canister, I insert the dasher/mixer shaft in the center and lock the motor. I let the motor run 2 minutes before adding ice and salt to the bucket. When ready, I add 2 inches of ice to the bottom of the bucket and uniformly sprinkle ½ cup rock salt over the ice. I repeat these ice/salt layers until the canister is covered. Let the sorbet mixture churn for 20-40 minutes until the motor slows or stops. Unplug the motor, remove any salt/ice from the cover before removing. Take out the dasher and scrape with a spatula and scrape into freezer safe storage containers. I use Mason jars. And lots of them! This recipe will yield about 8 pints of sorbet. Remove stored sorbet from freezer at least 10 minutes before serving, letting it sit at room temperature. Serve as-is or with a drizzle of balsamic reduction. Keeps well for two weeks, any longer than that will reduce freshness and flavor.