A wonderful time for strawberry/balsamic vinegar sorbet.

Next time, I’ll use a little less sugar, but overall it is amazingly yummy. And pretty.

This is as far as I got on the sorbet today.

As you can see, one is made with orange bitters (instead of the Kirsch called for in the recipe) and the other is made with balsamic vinegar.

As they are now, they are both far too sweet, but I’ve read that freezing takes the edge off of the sweetness. I hope so.

I’ll probably freeze the balsamic one first.

Weaver Street Market had strawberries on sale today so I got a bunch.

I think tonight I will make Strawberry Sorbet.

But then, the next attempt simply must be Salted Butter Caramel Ice Cream.

David Lebovitz really is brilliant, and I could use a copy of his book Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments