Options

Format:
Include:
PRINT
See more
Photo: William Dickey; Styling: Lisa Powell Bailey Photo by: Photo: William Dickey; Styling: Lisa Powell Bailey

Balsamic Strawberries

Run a butter knife or offset spatula along sides of the ice-cream cups for easy removal. Ice cream and cookies can be assembled a few hours ahead and placed in the freezer until ready to serve.

Southern Living MAY 2008

  • Yield: Makes 8 servings
  • Prep time:10 Minutes
  • Stand time:2 Hours

Ingredients

  • 1 (16-oz.) container fresh strawberries, quartered
  • 1/4 cup sugar
  • 4 teaspoons balsamic vinegar
  • 8 round shortbread cookies
  • 8 (3-oz.) vanilla ice-cream cups
  • Garnishes: chocolate curls, fresh basil sprigs

Preparation

1. Combine first 3 ingredients in a medium bowl; let stand 1 to 2 hours at room temperature, stirring occasionally.

2. Place shortbread cookies on individual servings plates. Remove ice cream from cups, and place on cookies. Spoon strawberry mixture over ice cream. Garnish, if desired. Serve immediately.

Note: For testing purposes only, we used Walkers Shortbread Rounds.

advertisement

Go to full version of

Balsamic Strawberries recipe

advertisement