Strawberry Balsamic Sorbet Food

STRAWBERRY BALSAMIC SORBET WITH BASIL

Steps:

• MIX strawberries, preserves, lime juice and salt in large bowl. Allow to set 30 minutes. Pour into blender or food processor. Blend until smooth. Add basil. Blend 10 seconds. Chill at least 1 hour.
• POUR chilled strawberry mixture into bowl of ice cream maker. Process about 10 minutes or until frozen and thick. Scoop into individual bowls. Drizzle with balsamic reduction. Garnish with basil leaves.
• * Balsamic reduction can be found in the condiment section of grocery stores.
• Sorbet can be stored, tightly covered, in the freezer for up to 1 month. Allow to soften 30 minutes before serving.

STRAWBERRY 2-INGREDIENT SORBET RECIPE BY TASTY

Steps:

• Hull the strawberries by using a straw to push out the stem of each strawberry.
• Cut strawberries in half and place on a parchment paper-lined baking sheet and freeze until hardened.
• Add the frozen strawberries and honey to a food processor and combine until evenly mixed.
• Transfer to a loaf pan and transfer to freezer until completely frozen.
• Enjoy!

STRAWBERRY-BALSAMIC SORBET

Steps:

• 1. Toss together strawberries, 1/4 cup sugar, and lemon juice in large bowl. Let stand 30 minutes, or until berries have released their juices. 2. Purée strawberries in 2 batches in food processor until smooth. Strain purée, and discard seeds. Return to bowl, and stir in remaining 1/2 cup sugar, vinegar, and salt. 3. Chill in refrigerator until cold, then churn in ice cream maker according to manufacturer's directions. Transfer to 1-quart container, and freeze.

STRAWBERRY BALSAMIC SORBET RECIPE - (4.4/5)

Steps:

• In a medium pot, combine honey and water - heat just until combined and remove from heat. Meanwhile, heat balsamic vinegar in a small saucepan over medium heat. Bring to a simmer and reduce heat. Let simmer until reduced by half. Stir into honey simple syrup. Set aside. In a food processor or blender purée strawberries and lemon until smooth. You may have to work in batches. Pour into a large bowl and stir in balsamic honey simple syrup mixture. Place in fridge 2-3 hours until thoroughly chilled. Pour into your ice cream maker's canister and prepare per its instructions. For example, I filled the canister no higher than the "fill line", placed the cover firmly over the canister, and placed the canister into the center of the bucket. After assembling the motor over the canister, I insert the dasher/mixer shaft in the center and lock the motor. I let the motor run 2 minutes before adding ice and salt to the bucket. When ready, I add 2 inches of ice to the bottom of the bucket and uniformly sprinkle ½ cup rock salt over the ice. I repeat these ice/salt layers until the canister is covered. Let the sorbet mixture churn for 20-40 minutes until the motor slows or stops. Unplug the motor, remove any salt/ice from the cover before removing. Take out the dasher and scrape with a spatula and scrape into freezer safe storage containers. I use Mason jars. And lots of them! This recipe will yield about 8 pints of sorbet. Remove stored sorbet from freezer at least 10 minutes before serving, letting it sit at room temperature. Serve as-is or with a drizzle of balsamic reduction. Keeps well for two weeks, any longer than that will reduce freshness and flavor.

STRAWBERRY BALSAMIC SORBET

Steps:

• In a small non-reactive saucepan, bring the vinegar to a simmer over medium-low heat.
• Cook until it is reduced by half, about 5 minutes.
• Remove from heat and 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 pulp; add the balsamic reduction and honey to the puree and stir to combine.
• Cover and refrigerate until cold.
• Freeze the mixture in an ice-cream maker according to 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.

ONE-INGREDIENT SORBET

Steps:

• Place strawberries and bananas in separate containers or resealable plastic bags; freeze at least 2 hours or overnight.
• Place strawberries in a food processor or blender and process until smooth.
• Place bananas in a food processor or blender and process until smooth.

STRAWBERRY SORBET WITH BALSAMIC VINEGAR AND AMARETTI COOKIES

Steps:

• Place first 3 ingredients in blender. Pulse until smooth, about 1 minute. Transfer to ice cream maker. Process according to manufacturer's instructions. Transfer sorbet to container and freeze. (Can be prepared 2 days ahead.)
• Place fresh strawberries in medium bowl. Sprinkle with sugar and toss. Add vinegar and toss. Let stand 15 minutes, stirring occasionally.
• Scoop sorbet into bowls. Divide strawberries over sorbet. Spoon over juices accumulated in bowl. Sprinkle cookies over strawberries and serve.

STRAWBERRY SORBET

Steps:

• Place all ingredients in a blender or food processor; cover and process until smooth. Transfer to a freezer-safe container; freeze until firm.

STRAWBERRY BALSAMIC SHRUB

Steps:

• Stir the strawberry tops with leaves and sugar in a medium bowl. Mash together with a potato masher until the strawberry tops release their juices, 1 minute. Cover and refrigerate for 24 hours, stirring occasionally so a pool of liquid can accumulate in the bowl.
• Strain the mixture through a fine-mesh sieve into another medium bowl, pressing on the solids with a rubber spatula to release all of the liquid, which will include some undissolved sugar. Whisk in the champagne vinegar and balsamic vinegar until the sugar dissolves, 2 minutes. Transfer the shrub to a jar, cover and refrigerate until ready to use (see Cook's Note).
• To serve, fill 4 tall glasses halfway with ice. Pour 1/4 cup of the shrub into each glass top with 1 1/4 cups of seltzer.

SPICED STRAWBERRY SORBET

Steps:

• In a saucepan combine sugar and water and bring to a boil, stirring until sugar is dissolved. Stir in peppercorns and remove pan from heat. Cover pan and let syrup stand 1 hour.
• Strain syrup through a fine sieve into a food processor or blender and discard peppercorns. Purée hulled strawberries with syrup until very smooth and force though sieve into a bowl, discarding seeds and other solids. Stir in vinegar and chill, covered, until cold. Freeze mixture in an ice-cream maker.
• Serve sorbet with crisps and strawberries.
• Preheat oven to 350°F.
• In a food processor grind almonds with granulated sugar. (Almond sugar may be made 2 days ahead and kept in an airtight container at room temperature.)
• On a work surface arrange 1 phyllo sheet and brush with some butter. Sprinkle sheet evenly with about 2 tablespoons almond sugar. Top sheet with remaining 5 phyllo sheets, brushing and sprinkling each in same manner. Trim edges of phyllo if uneven and cut into 24 rectangles, each about 4 by 2 inches. (Cut stacked phyllo lengthwise into 3 strips and cut each strip crosswise into eighths.) Cut each rectangle diagonally to form 2 triangles for a total of 48 cookies.
• Arrange triangles, sugared sides up, in one layer on 2 heavy baking sheets and bake in batches in middle of oven until golden brown, 10 to 15 minutes. Transfer crisps to racks and cool.
• Sprinkle crisps with confectioners' sugar. (Crisps keep in an airtight container at room temperature 4 days.) Makes 48 crisps.