Strawberry sorbet with aged balsamic vinegar

I love sorbets for their fresh fruit flavours, and compared to ice creams, they are effortless to make. However, making the perfect sorbet is about a balance of flavours, not too much sugar to drown out the freshness of the fruit. In addition, I like adding an additional flavoring agent a herb, spice or a condiment, in this case aged balsamic vinegar, to enhance the flavor of the fruit.

It is strawberry season and I have jumped into making some fun salads and desserts again, check out the fantastic and super simple Lourde;s luscious strawberry ice cream recipe on this blog.

This super-simple sorbet is delicious, tart-sweet, and the hint of aged balsamic adds the perfect nuance to make the sorbet irresistible. I prefer to use sweeter and more delicate aged balsamic vinegars for this recipe; the regular balsamic is too tart and a bit harsh.

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Ingredients:

3 cups strawberries, washed and hulled

2-5 tablespoons sugar, depending on the sweetness of the strawberries

1/2-1 teaspoon aged balsamic vinegar

Puree the strawberries with the sugar, adding a bit at a time. You're looking for a tart sorbet with a hint of sweetness that doesn't overpower the freshness of the strawberries. Add the balsamic, a few drops at a time and mix well. You want the balsamic to add a subtle flavour and not be dominant.

Chill and churn in an ice cream maker following the sorbet settings or the manufacturer's instructions. Or freeze in the freezer.