By Mayo Clinic Staff

Dietitian's tip:

Good-quality balsamic vinegar is the key to this frozen version of a classic Italian dish. Perfect served between courses or as dessert, this sorbet is loaded with vitamin C.

Number of servings

Serves 4

Ingredients

  1. 3/4 cup balsamic vinegar
  2. 4 cups strawberries, hulled and halved, plus 4 berries, coarsely chopped
  3. 1 tablespoon dark honey

Directions

In a small nonaluminum saucepan, bring the vinegar 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 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.

Nutritional analysis per serving

Serving size :About 1 cup

  • Total carbohydrate 22 g
  • Dietary fiber 3 g
  • Sodium 2 mg
  • Saturated fat trace
  • Total fat trace
  • Trans fat 0 g
  • Cholesterol 0 mg
  • Protein 1 g
  • Monounsaturated fat trace
  • Calories 92
  • Sugars 4 g

This recipe is one of 150 recipes collected in "The New Mayo Clinic Cookbook," published by Mayo Clinic Health Information and Oxmoor House, and winner of the 2005 James Beard award.

Nov. 30, 2012