Balsamic Syrup-Sweetened Watermelon Sorbet
- 2 cups balsamic vinegar
- 21 ⁄ 2 cups watermelon juice
- 2 tablespoons agave nectar
- 2 tablespoons freshly squeezed
- lemon juice
- 1 tablespoon vodka (prevents sorbet from freezing all the way)
Instructions:
If you don’t have an ice cream maker, you can easily make this dessert by freezing the mixture overnight in a shallow pan, breaking the mixture up into smaller pieces with a butter knife.
- In a medium-size saucepan over high heat, bring the balsamic vinegar to a boil. Quickly reduce the heat to medium-low and simmer until the liquid reduces to 3⁄4 cup, about 30 minutes. Set aside.
- In a container that can be sealed and refrigerated, combine the watermelon juice, agave nectar, lemon juice, and 2 table spoons of the balsamic syrup (reserve the remaining balsamic syrup and serve over baked potatoes). Stir well to combine and refrigerate until cold.
- Pour into an ice cream maker and freeze until starting to turn slushy, 25 to 30 minutes. Add the vodka and run the machine for an additional 5 minutes. Transfer to an airtight container and place in freezer until firm, about 2 hours.