We’re celebrating Independence Day on Wednesday, July 4th. It’s so nice to have a break from work mid-week. And I mean ALL WORK, including the kitchen.
Along that line, I thought I’d end my holiday cookout by scooping some sorbet or ice cream onto a plate, adding a drizzle of Balsamic Cream®, followed by a garnish of berries. That’s as hard as I’ll work for this July 4th Sorbet with Balsamic Cream® recipe.
Enjoy and stay safe!
Prep time: 5 minutes
Serves: 4
Ingredients:
One pint raspberry sorbet (vanilla ice cream or frozen yogurt can be substituted)
Balsamic Cream® (also known as Crema di Balsamico®)*
Strawberries, for garnish
Blueberries, for garnish
8 sprigs mint leaves, for garnish (optional)
1. Place a scoop of sorbet on each of 4 individual bowls or dessert plates.
2. Add a drizzle of Balsamic Cream® and garnish with strawberries, blueberries and mint leaves.
3. Serve immediately.
*Balsamic Cream® can be purchased at Wholefoods Stores® or online at Amazon.com®.
Text and Photograph ©2012 Nancy DeLucia Real
Nancy DeLucia Real is an art historian and chef. She has led culinary courses at the Italian Cultural Institute, The Getty Center and The Getty Villa and is a former member of the Culinary Historians of Southern California. Nancy's gastronomy training took place in the heart of Italy under the tutelage of her grandmother. She has taught international cuisine at Williams Sonoma and Sur la Table Stores. Nancy's art history & culinary courses are ongoing at various institutions. She also teaches private cooking classes. 
