Ingredients

Instructions

  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.