Strawberry Balsamic Sorbet - cooking recipe

Ingredients

3/4 cup balsamic vinegar
4 cups strawberries, hulled and halved, plus
4 strawberries, coarsely chopped
1 tablespoon dark honey

Preparation

In a small non-reactive saucepan, bring the vinegar to a simmer over medium-low heat.
Cook until it is reduced by half, about 5 minutes.
Remove from heat and cool.
Place the halved strawberries in a blender or food processor.
Process until very smooth.
Pass the puree through a fine-mesh sieve placed over a bowl, pressing firmly on the solids with a rubber spatula or the back of a wooden spoon to extract all the juice.
Discard the pulp; add the balsamic reduction and honey to the puree and stir to combine.
Cover and refrigerate until cold.
Freeze the mixture in an ice-cream maker according to manufacturer's instructions.
Store in the freezer until ready to serve or for up to 2 days.
Spoon into individual bowls and garnish with the chopped strawberries.