Recipe - Strawberry Sorbet With Balsamic Vinegar And Amaretti Cookies

2 cn Strawberries in syrup
2 teaspoon Fresh lemon juice
1 teaspoon Vanilla essence
3 cup Quartered fresh strawberries
2 teaspoon Sugar
2 tablespoon 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 semifrozen. 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.

Converted by MC_Buster.

Per serving: 507 Calories (kcal); 1g Total Fat; (2% calories from fat); 3g
Protein; 131g Carbohydrate; 0mg Cholesterol; 21mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 0 Vegetable; 8 One half Fruit; 0 Fat; One half Other
Carbohydrates

Converted by MM_Buster v2.0n.