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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a small non-reactive saucepan, bring the vinegar to a simmer over medium-low heat. | 2. Cook until it is reduced by half, about 5 minutes. | 3. Remove from heat and cool. | 4. Place the halved strawberries in a blender or food processor. | 5. Process until very smooth. | 6. 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. | 7. Discard the pulp; add the balsamic reduction and honey to the puree and stir to combine. | 8. Cover and refrigerate until cold. | 9. Freeze the mixture in an ice-cream maker according to manufacturer's instructions. | 10. Store in the freezer until ready to serve or for up to 2 days. | 11. Spoon into individual bowls and garnish with the chopped strawberries. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
balsamic vinegar	3/4	cup		168.3	32.5699	0.9371	0.0
strawberry	4	cups	hulled halved	194.56	46.6944	4.0736	1.824
strawberry	4		chopped	194.56	46.6944	4.0736	1.824
honey	1	tablespoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.