Marinated strawberries in balsamic vinegar with strawberry sorbet and amaretti
4 servings
30 minutes
This exquisite dessert embodies the elegance of Italian cuisine, combining the freshness of strawberries with the rich sweet-and-sour depth of balsamic vinegar. Marinated berries become even more vibrant when paired with delicate strawberry sorbet, creating a cool, refreshing contrast. Crunchy amaretti adds a textural play, giving the dish a light nutty note. This dessert is perfect as a final touch to dinner, surprising with its subtle balance of flavors. In Italy, such combinations are often used in seasonal treats, paying homage to natural ingredients and their harmony. The ease of preparation makes it an ideal choice for summer evenings when one desires something refined without extra hassle.
1
Put melted strawberries with juice, lemon juice, and vanilla in the blender. Blend for 1 minute. Transfer to an ice cream maker or container and freeze.
- Frozen strawberries: 570 g
- Lemon juice: 2 teaspoons
- Vanilla extract: 1 teaspoon
2
Place fresh strawberries, quartered, in a bowl. Sprinkle with sugar and mix well. Add vinegar and mix again. Let sit for 15 minutes, stirring occasionally.
- Strawberry: 450 g
- Sugar: 2 teaspoons
- Balsamic vinegar: 2 tablespoons
3
Scoop the sorbet into bowls. Top with strawberries and drizzle with juice from the bowl. Crumble amaretto on top and serve.
- Frozen strawberries: 570 g
- Strawberry: 450 g
- Amaretti: 4 pieces