Strawberry Sorbet With Balsamic Vinegar And Amaretti Cookies Food

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 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.

STRAWBERRIES WITH BALSAMIC VINEGAR

Steps:

• Place strawberries in a bowl. Drizzle vinegar over strawberries, and sprinkle with sugar. Stir gently to combine. Cover, and let sit at room temperature for at least 1 hour but not more than 4 hours. Just before serving, grind pepper over berries.

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.