1. Marinate 350g of the strawberries in 55ml of the balsamic vinegar for 30mins.
2. Meanwhile....put water and sugar into a small saucepan and over a gentle heat dissolve the sugar completely. Bring the syrup to simmering point and simmer for 5 minutes.
3. Allow the syrup to cool until strawberries have marinated for full 30 minutes.
4. Drain the strawberries and puree it with the syrup.
5. Mix puree with the double cream, put into a plastic tub (with a lid) and freeze for 3 hours.
6. Using and electric whisk beat to a smooth texture.
7. Place back in the freezer until nearly frozen (2 - 3 hours)
8. Rewhisk and freeze until needed.
9. Remove from freezer about 1 hour before eating.
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