Mixed Berries in a Balsamic Syrup Over Raspberry Sorbet

• 3 cups balsamic vinegar
• 2 tablespoons unsalted butter
• 1 cup fresh raspberries
• 1 cup fresh blueberries
• 1 cup fresh blackberries
• 1 cup raspberry coulis
• 4 scoops of raspberry sorbet
• 1/2 cup white chocolate sauce in squeeze bottle
• 2 tablespoons chiffonade of mint
• Powdered sugar in shaker

1. In a sauce pot, over high heat, reduce the balsamic vinegar by 2/3 or until syrup consistency, about 20 minutes.
2. In a saute pan, heat the butter.
3. When the butter has melted, saute the berries for 1-2 minutes.
4. Stir in the raspberry coulis and balsamic vinegar.
5. Bring the sauce up to a simmer and remove from the heat.
6. Place a scoop of the sorbet in the center of a shallow pasta bowl.
7. Spoon 1/4 of the mixture over the sorbet.
8. Garnish with the white chocolate sauce, mint and powdered sugar.

balsamic vinegar, unsalted butter, fresh raspberries, fresh blueberries, fresh blackberries, raspberry coulis, raspberry sorbet, white chocolate sauce, chiffonade of mint, powdered sugar

Taken from www.foodnetwork.com/recipes/emeril-lagasse/mixed-berries-in-a-balsamic-syrup-over-raspberry-sorbet-recipe.html (may not work)