Fustini's Oils and Vinegars
Strawberry Sorbet with Blackberry Syrup

Add To Favorites

Strawberry Sorbet with Blackberry Syrup


This recipe does not have any reviews yet   be the first to write one

Strawberry Sorbet with Blackberry Syrup

Submitted by Marcia Guetschow, Brighton, Michigan



  • 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
Blackberry Syrup


Step 1. 

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.

Step 2.  Blackberry Syrup

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.

Leave a Recipe Review
or cancel




Stay Connected

Sign up now for our email newsletter!

Missed a Fustini's Newsletter?

Click here for our newsletter archive.

Enjoy at Local Restaurants

Find Fustini's here and see how our restaurant partners are integrating our oils & vinegars into the menu and on to the table.

Learn More