2 cn Strawberries in syrup
2 ts Fresh lemon juice
1 ts Vanilla essence
3 c Quartered fresh strawberries
2 ts Sugar
2 tb Balsamic vinegar
4 Amaretti; (Italian
-macaroons),
; crumbled
Place the tinned strawberries, lemon juice and vanilla essence in a blender
or food processor and pulse until smooth, about 1 minute. Transfer the
mixture to an ice cream maker. Process according to manufacturer’s
instructions. Alternatively, freeze the mixture in a stainless steel bowl,
stirring well every 30 minutes until the mixture is semi-frozen. Transfer
sorbet to a container and freeze. (Can be prepared 2 days ahead.)
Place the fresh strawberries in medium bowl. Sprinkle with sugar and toss
them thoroughly. Add the balsamic vinegar and stir gently. Let stand 15
minutes, stirring occasionally.
Scoop the strawberry sorbet into bowls. Divide strawberries over sorbet.
Spoon the juices accumulated in the bowl over the strawberries then
sprinkle cookies over strawberries and serve.
Yields
1 servings