SERVES 4 V D P C Q
1 tsp honey
⅓ cup water
scant 3¼ cups ripe strawberries, hulled
2 tbsp balsamic vinegar
4 strawberries, halved, and fresh mint sprigs, to decorate (optional)
1. Set the freezer to rapid freeze at least 2 hours before freezing. Pour the honey and water into a saucepan and bring to a boil, stirring occasionally. Reduce the heat to a simmer, then add the strawberries and simmer for 2 minutes. Remove from the heat and let cool.
2. Pl ace the strawberries and syrup in a food processor with the balsamic vinegar and process for 30 seconds, or until a chunky mixture is formed.
3. Pour the mixture into a freezerproof container and freeze for 1–1½ hours, or until semifrozen. Stir at least once during freezing.
4. Scoop spoonfuls of the semifreddo into glasses, decorate with halved strawberries and mint sprigs, if using, and serve. Remember to return the freezer to its original setting.