So this recipe is only tangentially related to cohousing. I think it counts because we are trying to use up the stuff we have in the freezer so we don't have to move it. Elmer thinks it counts because if we had cohousing members around when we made it we would have shared it with them.
These are pathetic reasons made by people who are hanging on to sanity by the slimmest margins, dealing with little sleep and lots of stress (and a kitchen that is nowhere near as fabulous as the new one will be!) Good thing this was an easy one to pull off. And so tasty. It reminds us of strawberries in the early summer, even though there is currently not a fresh strawberry to be found. (Well... not one you would want to eat anyway.,.. who buys strawberries in November? Yuck!) The balsamic vinegar takes some of the cloying sweetness off and the black pepper adds a surprising warmth to a cold sorbet.
Strawberry and Basalmic Vinegar Sorbet Makes 4 - 6 servings
1 16 oz package frozen strawberries. You were going to make margaritas with them, or smoothies. Now you are cleaning out your freezer. Time to eat them or chuck them. I vote eat them!
1.5 Tbls balsamic vinegar (adjust to taste)
2 grinds of black pepper.
Take your blender. Open the package of strawberries and dump them in the blender. Curse that the ice chop feature does not work as well as you think it does. My guess is the best bet is to drop the strawberries in the blender one at a time. That's an educated guess based on the amount of "fail" in the last batch of chopping.
Once all the strawberries are well blended (you may want to add a couple of tablespoons of water to get it to mush correctly, but go easy here). Add the vinegar and two twists of your black pepper grinder.
Blend again until smooth.
Feel free to taste and adjust for seasoning. Be brave. You were just going to throw the strawberries out anyway... you might as well have fun with it.
Load mixture into your ice cream maker and follow your manufacturer's instructions.
Yay!
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