Balsamic Strawberry Gelato

I found this recipe listed in The Week, which found it in the LA Times. I decided to make it because it calls for balsamic vinegar, and I happen to have a small quantity of strawberry white balsamic vinegar that I don’t know what to do with. In this recipe, I used the whipping cream. The recipe was easy to make and tasty – if you like a certain tang of a vinegar aftertaste. The recipe notes indicate that this can be done with other fruits such as peaches and nectarines.

Balsamic-Strawberry Gelato


  • 2 lbs. Strawberries, hulled & cut into 1/2 inch pieces
  • 1/2 cup Sugar
  • 3 Tbsp Orange Juice
  • 1-1/2 tsp Balsamic Vinegar
  • 1/4 cup Mascarpone or whipping cream

Cooking Directions

  1. In a large bowl, toss strawberries in 1/3 cup sugar, orange juice, and balsamic vinegar until evenly coated. Taste and add more sugar if needed. The mixture should be quite sweet, as freezing will dull the flavors.
  2. Spread berries on a rimmed baking sheet in a single layer and freeze until solid, about 2 hours.
  3. Scrape frozen berries into a food processor, add mascarpone (or whipping cream) and pulse frequently, until creamy (about 3 minutes). Eventually the mixture will become smooth.
  4. Serve immediately or spoon into a covered dish and freeze to stiffen before serving. If mixture becomes too solid, thaw slightly, cut into small chunks, return to food processor and pulse until creamy.

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