Saturday, March 30, 2013

Strawberry Sorbet with Blueberry Syrup

Strawberry Sorbet

1 C simple syrup*
4 C fresh sliced strawberries (approx. 1 1/2 lbs.)
2 T vodka (optional, but vodka produces a soft less icy sorbet)
1 T reduced Fustini's Sicilian Lemon Balsamic Vinegar**

In a blender, puree the strawberries, simple syrup, vodka and Sicilian Lemon Balsamic Vinegar until smooth. Cover and refrigerate until cool. Churn in an ice cream maker according to the manufacturer's directions. Freeze until firm, about 2 hours. 

*To make the simple syrup, combine 1 1/2 C sugar with 1 1/2 C water. Bring to a boil and cook until the sugar is dissolved, stirring occasionally. Set aside to cool or refrigerate. You will use this for both the sorbet and the topping.

**To get the reduced vinegar, pour 1/2 C vinegar into a small saucepan. Simmer on low until reduced in half to 1/4 C. Set aside to cool or refrigerate. You will use the Sicilian Lemon Balsamic for both the sorbet and the topping.

Blueberry Syrup

1/2 C simple syrup (from above)
1/4 C reduced Fustini's Wild Blueberry Balsamic Vinegar
1 t reduced Sicilian Lemon Balsamic Vinegar (from above)

2 pints fresh blueberries

In a bowl thoroughly mix all the liquids together.

To Serve:
Scoop the sorbet out into serving bowls. Spoon fresh blueberries over the top. Drizzle the Blueberry Syrup over the berries and sorbet. Serve.

Here's a link to Fustini's:

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