Fresh Strawberry Sorbet With Orange Muscat Champagne Vinegar

• 4 tablespoons orange muscat champagne vinegar (Orange MUSCAT Champagne Vinegar and please read recipe intro) or 2 tablespoons grated zest and juice of one oranges (read recipe intro)
• 23 cup sugar (you may be able to use less depending on how sweet the berries are)
• 1 quart fresh strawberries, rinsed and dried
• of fresh mint (other suggestions include fresh lemon verbena, rosemary, lavender blooms, etc.)
• fresh whole berries

1. Combine vinegar (or orange juice) and sugar in a small saucepan.
2. Bring mixture to a boil and cook, stirring, until the sugar dissolves.
3. Remove from heat and cool.
4. Rinse berries in a colander and lay out on a lint-free towel or paper towel to dry.
5. <<<---I used a baker's flour sack towel.
6. Discard any berries that are rotten or going bad.
7. Cap the leaves, quarter the berries and then puree them in a food processor.
8. Stir in the syrup and orange zest.
9. Freeze in your ice cream maker according to the manual directions.
10. *Note: the original directions did not indicate to chill the mixture first in the refrigerator then process in the ice cream maker.
11. I did not chill the strawberry mixture and churned it for about 40 minutes.
12. Next time I prepare the sorbet, I will chill first and come back here to update.
13. Finally, I transferred the sorbet to a freezer container and froze for about 4 hours.
14. To serve: Garnish each serving with mint (or other fresh herb of choice) or a fresh whole berry.
15. Note: Prep time can vary.

orange muscat, sugar, fresh strawberries, mint, berries

Taken from www.food.com/recipe/fresh-strawberry-sorbet-with-orange-muscat-champagne-vinegar-461898 (may not work)