The Best Raspberry Balsamic Sorbet

Cool off with refreshing raspberry sorbet. Balance the fruity sweetness with tangy & bright balsamic vinegar! Makes 2 generous pints.

Simple Ingredients

· 2 tablespoons Villa Graziella Organic Balsamico Argento, silver balsamic vinegar + extra to taste.

· 2 tablespoons honey, if possible organic.

· 4 cups (two-16-ounce pints) fresh raspberries, if possible organic. Frozen ok.

· 1 cup sugar in the raw.

· 1 cup water. Use bottled water if tap water has an after taste.

· 1 tablespoon freshly squeezed lemon juice + extra to taste.

Easy Directions

1. Wash & rinse fresh raspberries, removing any stems or leaves. Lightly pat dry with a clean cotton dish towel or muslin cloth. If using frozen raspberries, thaw.

2. Transfer berries to a blender, immersion blender or food processor. Blend to a smooth puree but not too liquid-like. Set aside in a large bowl with a cover. If you prefer without seeds, strain the mixture thru a fine colander It should yield 2 cups.

3. In a medium saucepan, heat sugar and water over medium heat. Stir frequently until the sugar thoroughly dissolves. This makes a simple syrup.

4. Add the simple syrup, honey & balsamic vinegar to the puree, stir well, then add lemon juice. Mix to thoroughly combine, then taste, adding vinegar, lemon juice.

5. Cover the bowl, refrigerate until mixture is thoroughly chilled, about 4 ½ hours.

6. Once completely chilled, add the mixture to the ice cream maker, churn according to the machine instructions.

7. When sorbet has reached a desired texture, (creamy & soft) transfer to a freezer safe container with a lid. Cut a piece of freezer or parchment paper to place on top of the sorbet to prevent ice crystals from forming.

8. Close & seal the container. Freeze 2-4 additional hours until the sorbet is firm.

9. Remove the container from the freezer, remove the lid and let sit 1-2 minutes.

10.Serve & enjoy!

Helpful Hints:

· Pre-chilling the fruit mixture develops flavors and improves sorbet firmness.

· Mineral & vitamin packed raspberry seeds also give added texture to sorbet.

· Sugar sweetens sorbet and prevents it from getting too icy. The correct amount keeps it creamy but not slushy.

· Substitute raspberries with fresh or frozen blueberries, blackberries, or strawberries.

· Add chopped fresh mango or peach for tasty variety.

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Grazie da Team VILLA GRAZIELLA ORGANIC!