If you're in a last-minute rush for dessert, use purchased sorbet.
Recipe information
Yield
Serves 4
Ingredients
2 10-ounce packages frozen strawberries in syrup, thawed
2 teaspoons fresh lemon juice
1 teaspoon vanilla extract
3 cups quartered fresh strawberries
2 teaspoons sugar
2 tablespoons balsamic vinegar*
4 amaretti (Italian macaroons),* crumbled
- Balsamic vinegar and amaretti are available at specialty foods stores, Italian markets and some supermarkets.
Preparation
Step 1
Place first 3 ingredients in blender. Pulse until smooth, about 1 minute. Transfer to ice cream maker. Process according to manufacturer's instructions. Transfer sorbet to container and freeze. (Can be prepared 2 days ahead.)
Step 2
Place fresh strawberries in medium bowl. Sprinkle with sugar and toss. Add vinegar and toss. Let stand 15 minutes, stirring occasionally.
Step 3
Scoop sorbet into bowls. Divide strawberries over sorbet. Spoon over juices accumulated in bowl. Sprinkle cookies over strawberries and serve.
Nutrition Per Serving
Per serving: calories
210; fat
1 g; sodium
5 mg; cholesterol
0 mg
#### Nutritional analysis provided by Bon Appétit
