Serving Size
Serves 6
Ingredients
- 3/4 cup balsamic vinegar
- 4 cups strawberries, hulled and halved, plus 4 berries, coarsely chopped
- 1 tablespoon dark honey
Directions
In a small nonaluminum saucepan, bring the vinegar to a simmer over medium-low heat. Cook until reduced by half, about 5 minutes. Remove from the heat and let 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 solids. Add the balsamic reduction and the honey to the puree and stir to combine. Cover and refrigerate until cold.
Freeze the strawberry mixture in an ice-cream maker according to the 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 |
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Serving size About 2/3 cup
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Amount Per Serving |
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Calories
62
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Total fat
0 g
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Saturated fat
Trace
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Cholesterol
0 mg
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Sodium
1 mg
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Total carbohydrate
15 g
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Protein
1 g
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Nutritional details are an estimate and should only be used as a guide for approximation.
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