Strawberry Sorbet

Ingredients

• 500 grams of clean, flavorful strawberries
• 100 grams brown cane sugar or 120 ml agave syrup
• 2 tbsp balsamic vinegar
• Juice of half a lemon
• 50 ml water

Instructions

1. 1

   Remove the hulls from the strawberries and cut them into halves or quarters (if they're large). Put half of the strawberries and the sugar/syrup in a saucepan with the water and bring to the boil.Cook, stirring occasionally, for 5 minutes and then add the vinegar. Continue cooking, stirring occasionally, for about another 5 minutes until the strawberries are soft. Turn off the heat, add the lemon juice and the remaining strawberries. Let everything cool.Pour everything into a shallow container suitable for the freezer and freeze for at least 3–3.5 hours. If you use an ice cream machine, pour the mixture into the machine and let it churn until it reaches your desired consistency.Take it out of the freezer and break the ice into large pieces with a fork. Put the pieces in a food processor and blend until smooth. Return to the freezer in a container.Remove the ice cream from the freezer 10–15 minutes before serving and scoop it into pretty bowls or dessert glasses. Optionally garnish with fresh strawberries and mint leaves. And enjoy…!