- 150g/5oz golden caster sugar
- 50g/2oz mint leaves, plus a few extra, to decorate
- 3 tbsp good-quality balsamic vinegar
- 350g/12oz Driscoll’s Jubilee strawberries, rinsed, hulled and quartered
Place the sugar and 500ml/18fl oz cold water into a small saucepan over a low heat, stirring until the sugar has dissolved. Increase the heat and, without stirring, bring the syrup to a boil. Reduce the heat slightly and simmer, still without stirring, for about 3 minutes.
Remove from the heat and leave to cool completely. In a blender or food processor, whizz the cooled sugar syrup with 50g/2oz mint leaves and 1 tbsp of the balsamic vinegar.
When liquidised, strain through a sieve into a freezer-proof container and freeze for 2 hours, until the edges start to set. Remove and stir vigorously using a fork, or place in a food processor and whizz to break up the crystals. Return to the container and freeze again.
Repeat every hour for the next 6 hours, then leave in the freezer until frozen hard. Alternatively, place in an ice cream machine and churn according to the instructions.
Mix the strawberries with the remaining vinegar and some of the extra mint leaves in a bowl and leave at room temperature to marinate for 30 minutes.
Ten minutes before serving, remove the sorbet from the freezer to soften. Divide the strawberries and their juice between 4 serving glasses. Top each with a scoop of sorbet and a mint leaf. Serve straight away.