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Strawberry Sherbet with
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125 grams of confectioner’s sugar
125 ml of water
500 grams of strawberries without stems
1 teaspoon of balsamic vinegar
Extra strawberries, for serving
Preparation
- Sherbet is served in occasions when you want to “clean” your palate between one dish and another, although the most common and trendy tendency right now is to serve it as a light dessert. Balsamic vinegar accentuates the flavor of the strawberries and spices them up a bit.
- Blend the sugar, the water, the strawberries and the vinegar until the sugar dissolves completely. Pour the mixture in a deep recipient and put it in the freezer.
- When the sherbet starts to freeze (this should take around one hour approximately), take it out occasionally and break the ice crystals that have formed. Serve in cups or bowls with cookie hearts.
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