Strawberry Balsamic Sorbet


2 lbs strawberries, washed, hulled, and quartered
1/3 Cup granulated sugar
4 Tbsp Traditional Balsamic Vinegar (or your favorite flavored balsamic)
1/8 tsp freshly-ground black pepper


In a small bowl or mason jar, combine all the ingredients; cover and store in refrigerator for at least 6 hours. (I let mine sit overnight.)

When ready to make the sorbet, combine the strawberries and all juices in a blender or food processor and blend fruit mixture to desired consistency.

Transfer blended strawberries to the base (cylinder) of an automatic ice cream maker and follow manufacturer’s directions.