Warm weather recipe

Strawberry - Basil - Balsamic Vinegar Sorbet

2/3 c. water
2/3 c. sugar
1/3 c. basil leaves
juice of half a lemon
balsamic vinegar*
1 lb. frozen strawberries, thawed

Mix the water and sugar in a saucepan on low for 3-5 minutes to make a simple syrup.
Pulse the basil leaves in food processor a few times, then add all remaining ingredients and simple syrup. Puree.

I froze mine using our ice cream maker, but I think you could just wrap up the puree and put it in the freezer. There won't be a texture difference from not having been churned since there is no cream in the recipe. Et voila! C. says it's his new favorite.

*I'm really not sure how much balsamic vinegar because I only added a couple of tablespoons at first, but it wasn't enough flavor. Then I doused it pretty well. Definitely less than half a cup, but probably more than a quarter.