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Honeybell Orange Balsamic Sorbet


1 cup sugar (optional, I think it is sweet enough without it)

1 cup water

3 cups The Mighty Olive Honeybell Orange Balsamic Vinegar

3 Tablespoons lemon juice

2 Tablespoons orange liqueur or vodka (optional)

12 orange peel strips (1 to 3 inches)



In a small saucepan, bring the sugar, water and orange peel to a boil.  Cook and stir until the sugar is dissolved: discard the orange peel.  Set aside to cool.

In a large bowl, combine the orange balsamic, orange liqueur and reserved sugar mixture, Fill cylinder of ice cream freezer: freeze according to manufacturer’s directions.

Eat immediately or transfer to freezer container; freeze for 8 hours or overnight.