Roasted strawberry sorbet

Instructions

Roasted Strawberries

1. 1

   Preheat the oven to 176 °C. Line a baking sheet with a silicone baking mat.

2. 2

   In a large bowl, combine strawberries, sugar, balsamic vinegar, vanilla extract, and an optional pinch of salt.

3. 3

   Spread the mixture in a single layer on the prepared baking sheet.

4. 4

   Roast for 30 to 35 minutes, stirring halfway through. The strawberries should be bright red and soft, with the juices reduced to syrup.

5. 5

   Let the roasted strawberries cool at room temperature for at least 30 minutes.

6. 6

   Strain the strawberries and reserve the syrup. Measure the required amount of strawberries (340 g for the 1.4 L container, 680 g for the 2.0 L container).

7. 7

   Spread the measured strawberries in a single layer on a baking sheet lined with parchment paper and freeze uncovered for 2 to 4 hours or overnight. Store the remaining strawberries with the syrup in the refrigerator. For storage longer than 12 hours, transfer to an airtight container or freezer bag.

Sorbet

1. 1

   Add milk, sugar, and the frozen roasted strawberries to the Vitamix container in the order listed and secure the lid.

2. 2

   Start the Frozen Dessert program, or start the blender at the lowest speed and ramp quickly to the highest.

3. 3

   Blend for 30 to 40 seconds (for the 1.4 L container) or 40 to 50 seconds (for the 2.0 L container), using the tamper to push ingredients toward the blades.

4. 4

   After about 25 to 35 seconds (1.4 L) or 30 to 50 seconds (2.0 L), the motor sound changes and four mounds should form. Stop immediately to prevent melting.

5. 5

   Serve immediately, optionally garnished with the remaining roasted strawberries in syrup.