Serves 4


  • 1 tsp. honey
  • 1/3 cup of water
  • 1 lb./450 g. ripe strawberries, hulled
  • 2 tbsp. balsamic vinegar
  • 4 baby strawberries or wild strawberries, halved to decorate (optional)
  • Fresh mint sprigs, to decorate (optional)


  • Pour the honey and water into a pan and bring to a boil, stirring occasionally
  • Reduce the heat and add the strawberries and simmer for 2 minutes
  • Remove from the heat and let cool
  • Place the strawberries and syrup in a food processor with the balsamic vinegar and process for 30 seconds, or until a chunky mixture is formed
  • Pour the mixture into a freezer-proof container and freeze for 1-1 1/2 hours, or until semi-frozen
  • Stir at least once during freezing.
  • Scoop a spoonful of the semifreddo into glasses, and serve decorated with baby or wild strawberries and mint sprigs (if using)


June 11, 2020 — Aileen Selkirk

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