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Strawberry & Balsamic Sorbet

We found this recipe on Food 52 and had to make it with a Primo twist. Instead of regular balsamic vinegar, we encourage you to try one of our varietals to make it extra yummy! Try out our Aged Dark Chocolate Balsamic Vinegar, the Strawberry Balsamic, or our Aged Tahitian Vanilla Balsamic. The flavor possibilities are near endless with Primo.
Print Recipe
Course Dessert
Servings 4

Equipment

  • 1 Medium Saucepan
  • 1 Blender
  • 1 Ice Cream Machine

Ingredients
  

  • 1 pound strawberries
  • 4 tablespoons Primo Balsamic Vinegar
  • 1 cup sugar
  • 1 tablespoon sugar
  • 1 cup water

Instructions
 

  • Combine the sugar and water together and cook in a saucepan on medium until the sugar dissolves. Cool.
    1 cup sugar, 1 cup water
  • Hull and quarter the strawberries
    1 pound strawberries
  • In a bowl combine the strawberries, vinegar and 1 tablespoon of sugar. Let macerate for 30 minutes.
    1 pound strawberries, 4 tablespoons Primo Balsamic Vinegar, 1 tablespoon sugar
  • In a blender puree the macerated strawberries with the sugar syrup.
  • Return the puree to the bowl and chill through.
  • Add the the chilled mixture into an ice cream maker and freeze according to instructions.

Notes

We found this recipe on Food 52 and had to make it with a Primo twist. Instead of regular balsamic vinegar, we encourage you to try one of our varietals to make it extra yummy! Try out our Aged Dark Chocolate Balsamic Vinegar, the Strawberry Balsamic, or our Aged Tahitian Vanilla Balsamic. The flavor possibilities are near endless with Primo.
Keyword dessert, harissa balsamic vinegar, strawberry