Asian Blackberry balsamic · Desserts · Sicilian Lemon balsamic ·Mar 26, 2024

Strawberry Sorbet with Blackberry Syrup

Name: Strawberry Sorbet with Blackberry Syrup
Ingredients: 4 cups sliced strawberries (approximately 1 1/2 pounds); 1 cup simple syrup; 2 tablespoons vodka (optional, but produces a softer, less icy sorbet); 1 teaspoon Fustini's Sicilian Lemon balsamic reduction; 1/2 cup simple syrup; 1/2 cup Fustini's Asian Blackberry balsamic, reduced by half; 2 teaspoons Fustini's Sicilian Lemon balsamic reduction; 1 teaspoon fresh lemon zest; 2 pints of fresh blackberries for garnish

Submitted by Marcia Guetschow, Brighton, Michigan

Ingredients

4 cups sliced strawberries (approximately 1 1/2 pounds)
1 cup simple syrup
2 tablespoons vodka (optional, but produces a softer, less icy sorbet)
1 teaspoon Fustini's Sicilian Lemon balsamic reduction

1/2 cup simple syrup
1/2 cup Fustini's Asian Blackberry balsamic, reduced by half
2 teaspoons Fustini's Sicilian Lemon balsamic reduction
1 teaspoon fresh lemon zest
2 pints of fresh blackberries for garnish

Directions

In a blender, puree strawberries, simple syrup, vodka and Sicilian Lemon reduction until smooth. Cover and refrigerate until cool. Churn in an ice cream maker according to the manufacturer's directions. Freeze until firm, about 2 hours.
In a medium bowl, stir together simple syrup, Asian Blackberry reduction and Sicilian Lemon reduction. Hold at room temperature. To serve, scoop sorbet into serving bowls, drizzle with Blackberry syrup and spoon fresh blackberries on top.

Strawberry Sorbet with Blackberry Syrup