Strawberry, balsamic and black pepper sorbet
Strawberries and balsamic vinegar are a great combination, the hint of black pepper gives a nice heat and edge to the dish. With strawberry season kicking off, this should be a good start.
When making this I tested out 4 different types of balsamic as I was looking for one that had a good hint of sweetness and not too much acidity. I also reduced the vinegar to take some of the acidic notes out of it but not too much, so that it is there as a tangy hint. The testing continues with the Magimix Gelato Expert and I'm finding it very easy to knock out recipes like this. If you exclude the marinating time, the sorbet was ready in 20 minutes.
300g strawberries stalks removed
100ml sweet balsamic vinegar
2 grams freshly ground black pepper
100ml sugar syrup
Pour the balsamic into a pan and on a high heat reduce by half, remove to one side to cool
Puree the strawberries in a blender
Push the puree through a sieve into a bowl to remove the seeds
Add the balsamic, the sugar syrup and pepper to the strawberries and stir to combine
Place in the fridge for 3-4 hours to allow the flavours to develop
Get your ice cream maker ready and set to sorbet
Once churned serve immediately, the flavours tend to be better straight out of the machine
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