Ingredients

The following ingredients have 4 Servings
  • 0.5 Vanilla bean
  • 1 Lime
  • 1 bunch Lemon balm
  • 2.5 Tbsps sugar
  • 0.75 cup white Grape juice
  • 14 ozs Strawberries
  • liquid Sweetener

Instruction

  • Halve the vanilla bean lengthwise and scrape out the seeds. Rinse lime in hot water, wipe dry, then halve and cut 1 half into slices.
  • Rinse lemon balm and shake dry. Reserve 1-2 sprigs for garnish. Place the rest in a bowl.
  • Bring the vanilla bean and seeds, lime slices, sugar, grape juice and approximately 2 scant cups of water to a boil in a pot, stirring to dissolve the sugar.
  • Add the lemon balm to the pot and let steep for 10-15 minutes. Then pass the liquid through a sieve into a shallow baking dish and place in the freezer.
  • When the liquid starts to freeze at the edge, mix with an immersion blender. Repeat the process frequently as the mixture freezes for 6 hours; the more often it is mixed, the finer the texture.
  • Finely grate the zest of the remaining lime half, then squeeze out the juice from both halves into a bowl.
  • Rinse and hull the strawberries, pat dry and cut into slices.
  • Mix strawberries with lime zest and juice, add sweetener to taste and refrigerate briefly.
  • Form the sorbet into ovals with a tablespoon and divide among plates along with marinated strawberries. Garnish with reserved lemon balm and serve.