It has been a hot summer! Something I love to do to cool down is treat myself to a delicious bowl of sorbet. Here we have my all time favorite sorbet recipe! Enjoy!
What you will need:
4 cups strawberries, hulled and halved, plus 4 berries, coarsely chopped
1 tablespoon of Patricia & Paul’s Local Honey
In a small non-aluminum saucepan, bring the Traditional Balsamic 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 Local 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.
I know, not instant gratification–but if you make this ahead, you can have on hand for a little hot-summer-day snack, or a dessert. I want some now!