Serves 4
Ingredients
- 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)
Directions
- 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)
Enjoy!