Serve with a garnish of mint as a palette cleanser between courses or as a refreshing dessert.
Servings: 4
Prep Time: 60 Mins
Cook Time: 0 Mins
Ingredients:
Directions:
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Place ice cream maker in freezer 12-24 hours before making this recipe.
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Mix water and balsamic vinegar in a bowl and chill in refrigerator for at least an hour.
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Once the mixture has thoroughly chilled, freeze in your ice cream maker according to the manufacturer’s instructions.
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Place sorbet in an airtight container and freeze until ready to serve.
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Serve with a garnish of mint as a palette cleanser between courses or as a refreshing dessert.
Recipe Note:
If you don’t have an ice cream maker, you can pour the mixture into a shallow pan and freeze in your freezer until semi-solid. Then take a fork and fluff it up, returning it to the freezer to freeze firm. Then put in a food-processor or blender to process until smooth.
