Strawberry Balsamic Sorbet Recipes

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STRAWBERRY BALSAMIC SORBET WITH BASIL



Strawberry Balsamic Sorbet with Basil image

Provided by Food Network

Categories     dessert

Time 1h45m

Yield 4 servings

Number Of Ingredients 7

3 cups strawberries, washed and hulled
1/2 cup Smucker's® Orchard's Finest® Pacific Mountain Strawberry Preserves
1 tsp. lime juice
1/4 tsp. salt
2 tbsps. minced basil
1 tsp. balsamic reduction*
Basil leaves for garnish (optional)

Steps:

  • MIX strawberries, preserves, lime juice and salt in large bowl. Allow to set 30 minutes. Pour into blender or food processor. Blend until smooth. Add basil. Blend 10 seconds. Chill at least 1 hour.
  • POUR chilled strawberry mixture into bowl of ice cream maker. Process about 10 minutes or until frozen and thick. Scoop into individual bowls. Drizzle with balsamic reduction. Garnish with basil leaves.
  • * Balsamic reduction can be found in the condiment section of grocery stores.
  • Sorbet can be stored, tightly covered, in the freezer for up to 1 month. Allow to soften 30 minutes before serving.

STRAWBERRY BALSAMIC SORBET RECIPE - (4.4/5)



Strawberry Balsamic Sorbet Recipe - (4.4/5) image

Provided by erinstargirl

Number Of Ingredients 8

Balsamic Syrup Topping {optional}:
3 lbs organic strawberries {if frozen, thaw first}
Zest of one organic lemon
3 cups filtered water
1 cup local honey
1/2 cup balsamic vinegar
Ice and rock salt {per your ice cream maker's directions}
1/4 cup balsamic vinegar; reduced by simmering and cooled until thick

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.

STRAWBERRIES WITH BALSAMIC VINEGAR



Strawberries with Balsamic Vinegar image

This is a unique, gourmet way to serve this fantastic summer fruit! The balsamic vinegar brings out the berries' beautiful color and truly enhances their flavor. Great served with a simple pound cake, over vanilla ice cream, or simply by themselves.

Provided by HOOLIE

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 1h10m

Yield 6

Number Of Ingredients 4

16 ounces fresh strawberries, hulled and large berries cut in half
2 tablespoons balsamic vinegar
¼ cup white sugar
¼ teaspoon freshly ground black pepper, or to taste

Steps:

  • Place strawberries in a bowl. Drizzle vinegar over strawberries, and sprinkle with sugar. Stir gently to combine. Cover, and let sit at room temperature for at least 1 hour but not more than 4 hours. Just before serving, grind pepper over berries.

Nutrition Facts : Calories 59.6 calories, Carbohydrate 14.9 g, Fat 0.2 g, Fiber 1.5 g, Protein 0.5 g, Sodium 2.1 mg, Sugar 12.7 g

STRAWBERRY BALSAMIC SORBET



Strawberry Balsamic Sorbet image

A good quality balsamic vinegar is the key to this refreshing sorbet. It can be served either as a dessert or between courses. This recipe is from The New Mayo Clinic Cookbook. The cooling time is not reflected in the cooking or preparation time.

Provided by PaulaG

Categories     Frozen Desserts

Time 35m

Yield 4 serving(s)

Number Of Ingredients 4

3/4 cup balsamic vinegar
4 cups strawberries, hulled and halved, plus
4 strawberries, coarsely chopped
1 tablespoon dark honey

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.

Nutrition Facts : Calories 65.9, Fat 0.5, Sodium 1.8, Carbohydrate 16.3, Fiber 3.1, Sugar 11.6, Protein 1.1

STRAWBERRY SORBET



Strawberry Sorbet image

Provided by Food Network

Categories     dessert

Time 13m

Yield about 1 quart

Number Of Ingredients 4

1 cup sugar, or to taste
1 cup water
1 1/2 pints strawberries, hulled and sliced
3 to 4 tablespoons fresh lemon juice, or to taste

Steps:

  • In a saucepan set over moderate heat, combine the sugar and water, bring mixture to a boil, and simmer, stirring, for 3 minutes, or until clear. Transfer to a bowl and let cool. In a food processor or blender puree the strawberries with lemon juice, to taste. Add strawberry puree to sugar syrup and stir to combine. Transfer mixture to an ice cream freezer and freeze according to manufacturer's instructions. Or freeze in cube trays.

STRAWBERRY-ORANGE SORBET



Strawberry-Orange Sorbet image

Categories     Food Processor     Berry     Citrus     Dessert     Freeze/Chill     Kid-Friendly     Frozen Dessert     Strawberry     Orange     Summer     Vegan     Bon Appétit     Fat Free     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 6 servings

Number Of Ingredients 5

1 cup water
2/3 cup sugar
2 3/4 cups sliced hulled strawberries (about 1 1/2 one-pint baskets)
1/2 cup fresh orange juice
1/2 teaspoon grated orange peel

Steps:

  • Stir 1 cup water and sugar in small saucepan over medium heat until sugar dissolves. Bring to boil. Chill sugar syrup until cold, about 1 hour.
  • Combine sliced strawberries, fresh orange juice and orange peel in processor. Puree until smooth. With processor running, gradually add chilled sugar syrup and process until well blended. Transfer sorbet mixture to 13x9x2-inch glass dish. Freeze just until sorbet is firm, stirring every 30 minutes, about 3 hours total. Transfer frozen sorbet to processor. Puree until smooth. Spoon into dessert glasses and serve immediately or freeze in covered container up to 3 days.

STRAWBERRY SORBET



Strawberry Sorbet image

I actually first made a raspberry sorbet with an abundance of raspberries I had growing, but this simple and easy strawberry sorbet is one of my go-tos. -Karen Bailey, Golden, Colorado

Provided by Taste of Home

Categories     Desserts

Time 5m

Yield 7 servings.

Number Of Ingredients 3

1/4 cup plus 1-1/2 teaspoons fresh lemon juice
3-3/4 cups fresh or frozen unsweetened chopped strawberries
2-1/4 cups confectioners' sugar

Steps:

  • Place all ingredients in a blender or food processor; cover and process until smooth. Transfer to a freezer-safe container; freeze until firm.

Nutrition Facts : Calories 181 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 46g carbohydrate (42g sugars, Fiber 2g fiber), Protein 1g protein.

STRAWBERRY SORBET WITH BALSAMIC VINEGAR AND AMARETTI COOKIES



Strawberry Sorbet with Balsamic Vinegar and Amaretti Cookies image

Categories     Blender     Ice Cream Machine     Berry     Dessert     Freeze/Chill     Valentine's Day     Low Fat     Vinegar     Spring     Bon Appétit

Yield Serves 4

Number Of Ingredients 8

2 10-ounce packages frozen strawberries in syrup, thawed
2 teaspoons fresh lemon juice
1 teaspoon vanilla extract
3 cups quartered fresh strawberries
2 teaspoons sugar
2 tablespoons balsamic vinegar*
4 amaretti (Italian macaroons),* crumbled
Balsamic vinegar and amaretti are available at specialty foods stores, Italian markets and some supermarkets.

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-RHUBARB SORBET



Strawberry-Rhubarb Sorbet image

Make and share this Strawberry-Rhubarb Sorbet recipe from Food.com.

Provided by ratherbeswimmin

Categories     Frozen Desserts

Time 1h20m

Yield 1 quart

Number Of Ingredients 5

12 ounces rhubarb
2/3 cup water
3/4 cup sugar
10 ounces fresh strawberries, rinsed and hulled
1/2 teaspoon fresh lemon juice

Steps:

  • Wash rhubarb stalks and trim the stem and leaf ends; cut rhubarb into ½ -inch pieces.
  • Put rhubarb, water, and sugar in a saucepan; bring to a boil.
  • Decrease heat, cover, and simmer for 5 minutes, or until the rhubarb is tender and cooked through.
  • Remove from heat and let cool to room temperature.
  • Slice the strawberries and puree them with the cooked rhubarb mixture and the lemon juice in a blender or food processor until smooth.
  • Chill the mixture thoroughly, then freeze it in your ice cream maker according to manufacturer's directions.

Nutrition Facts : Calories 744, Fat 1.5, SaturatedFat 0.2, Sodium 19.6, Carbohydrate 187.6, Fiber 11.8, Sugar 167, Protein 5

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