Recipe

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• 4 tbsp orange muscat champagne vinegar ( and please read recipe intro) or 2 tbsp grated zest and juice of 1 oranges (read recipe intro)
• 2/3 cup sugar (you may be able to use less depending on how sweet the berries are)
• 1 quart fresh strawberries, rinsed and dried
• fresh mint (other suggestions include fresh lemon verbena, rosemary , lavender blooms, etc.)
• fresh whole berries

• 1 Combine vinegar (or orange juice) and sugar in a small saucepan.
• 2 Bring mixture to a boil and cook, stirring, until the sugar dissolves. Remove from heat and cool.
• 3 Rinse berries in a colander and lay out on a lint-free towel or paper towel to dry.
• 4 Cap the leaves, quarter the berries and then puree them in a food processor. Stir in the syrup and orange zest.
• 5 Freeze in your ice cream maker according to the manual directions. *Note: the original directions did not indicate to chill the mixture first in the refrigerator then process in the ice cream maker. I did not chill the strawberry mixture and churned it for about 40 minutes. Next time I prepare the sorbet, I will chill first and come back here to update.
• 6 Finally, I transferred the sorbet to a freezer container and froze for about 4 hours.
• 7 To serve: Garnish each serving with mint (or other fresh herb of choice) or a fresh whole berry.
• 8 Note: Prep time can vary.