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. ---------------------------------------------------------------------------
Nutrition
Ingredients
