Thanks to customer Leslie Berckes for sharing this recipe!
Recipe adapted from David Lebovitz’s Perfect Scoop, makes about 3 cups
1 lb fresh strawberries, rinsed and hulled
3/4 Cup sugar
2 Tbsp Strawberry Balsamic Vinegar (note: any balsamic flavor should work!)
pinch of salt
Slice the strawberries in half and toss them in a bowl with the sugar, stirring until the sugar begins to dissolve. Cover and let stand for one hour, stirring every so often.
In a blender or food processor, combine the strawberries and their liquid with the balsamic vinegar and salt; purée until smooth. If not using balsamic vinegar, add two teaspoons calamansi or lemon juice.
Chill the mixture thoroughly, then freeze it in your ice cream maker, according to the manufacturer’s instructions.