Sunday, July 26, 2009

Strawberry Balsamic Sorbet

1 lb Frozen or Fresh Strawberries
1/2 Cup Turbinado Sugar
1 - 2 teaspoons Balsamic Vinegar
1 oz vodka

To begin I have to tell you that this stuff is awesome. I dont always feel that way about my creations but this one is worth bragging about.

The first step is to puree the strawberries. I used a food processor and completed this stage while my berries were frozen; you could just as easily use a blender frozen or not.
At this point you will have to decide whether your sorbet will have seeds or not. I am lazy and so I left them in. If you wish to remove them simply strain your puree through a bit of cheese cloth or a fine mesh colander.

Now you will prepare your puree for maceration. This is the process where you will leave the berries to sit and release their own juices; this process makes the sorbet more rich in flavor. Place your puree into a large bowl and add the sugar, vinegar and vodka stirring to combine thoroughly. You will need to let your mixture rest, covered, for at least a hour on the counter top or it may rest as long as over night in the fridge.

From here you are only a few short moments away from enjoying the fruits of your labor (a bad pun, but simply irresistible). Ha!

I used an ice cream freezer for the freezing process but there is no reason you need one. If electing not to use one simply place your mixture into the container you will be storing it in while in the freezer and place it into the freezer; you will need to stir or shake it about every 20 minutes for the first hour. If your are using an ice cream freezer do so and then place it into the freezer to harden.


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