Abundance of strawberries

The abundance of strawberries calls for strawberry sorbet! Or anything refreshing with strawberries in them. Even my nails are painted red, strawberry red! The first strawberry treat I made this season is the strawberry sorbet. It’s definitely refreshing for such warm days. Cool you down to your ends. If you do not have time to make sorbet, have the strawberries with some champagne. That’ll do the trick! And if alcohol isn’t your cup of tea, have them with cream! Enjoy the strawberry filled summer!
  • 450g hulled strawberries
  • 4 tbsp sugar syrup
  • 1 tbsp balsamic vinegar
  1. Make some sugar syrup with 1/3 cup sugar and 1/2 cup water. Heat until sugar melts and thicken. Leave to cool and then chill in the fridge.
  2. Blend the strawberries, sieve and put them in a countainer to chill in the fridge.
  3. When both sugar syrup and strawberries are chilled, take them out of the refrigerator.
  4. Add 1 tbsp balsamic vinegar into the chilled blended strawberries.
  5. Add in 4 tbsp of sugar syrup into the mixture and mix well. (The amount of syrup depends on your sweetness preference. Make sure it’s slightly sweeter than the optimum as it reduces sweetness once frozen)
  6. Pour the mixture into a container and leave it in the freezer for 3 hours.
  7. Then take them out and blend it well to get rid of the ice crystals for a smooth sorbet.
  8. Put it back into the freezer until it’s well frozen.