Ingredients:
1 quart fresh strawberries, washed and hulled
1/2 cup balsamic vinegar
Grinding of fresh black pepper (optional)
6 scoops strawberry sorbet

Directions
Slice the strawberries in half if they are large or keep whole if they are small. Place in a bowl.

Heat a small pan over medium heat and add the vinegar. Cook for about five to ten minutes until the vinegar is reduced to a thick syrup.

Just before serving, ladle the syrup over the strawberries and gently toss to coat them. If desired, sprinkle with freshly ground black pepper for a spicy addition.

Serve with a scoop of strawberry sorbet.

Serving Size:  3/4-cup strawberries with a scoop sorbet

Recipe makes six servings.

Serving Size:  One cookie

Nutrition Facts Per Serving
Calories 177
Total Fat 1g
Saturated Fat 0g
Protein 1g
Total Carbohydrate 43g
Dietary Fiber 4g
Sodium 7mg
Percent Calories from Fat 3%