Pineapple Sorbet with Lime Mint White Balsamic Reduction Syrup
This Lime Mint White Balsamic Reduction Syrup is the perfect sweet-tart topping for a fruity sorbet or as a mix-in for gin or vodka drinks, champagne, or as a refreshing non-alcoholic beverage with sparkling water. Make it with white balsamic vinegar, organic sugar, limes, and fresh mint. Enjoy this versatile sauce!
- 2 Tablespoons lime juice fresh from 1 lime
- 1/4 cup mint leaves loosely packed
- 1/2 cup white balsamic vinegar
- 1/4 cup organic sugar
- lime zest from 1/2 lime
- 16 ounces frozen pineapple chunks
Juice 1 lime and zest half of the lime. You will need a total of 2 tablespoons lime juice. Set zest aside.
Strip mint leaves from stem and place in a small bowl along with lime juice. Muddle with a muddling stick, spoon, or another device. Allow to sit for 30 minutes.
Strain the lime juice and put into a small non-reactive pan along with the white balsamic vinegar and sugar.
Stir well to incorporate sugar. Bring to a gentle boil and reduce heat to simmer, stirring occasionally, for no more than 30 minutes.
The white balsamic reduction will be the consistency of maple syrup and will have reduced to about 1/4 cup.
Add in lime zest. Pour into a small container and cool in the refrigerator.
After the syrup has thoroughly cooled. Take frozen pineapple out of the freezer and allow to sit on the counter for a few minutes.
Run through the Yonanas maker according to manufacturer's directions.
Drizzle balsamic syrup on top.
Serving: 0.75cups | Calories: 274kcal | Carbohydrates: 68g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 19mg | Potassium: 351mg | Fiber: 4g | Sugar: 57g | Vitamin A: 370IU | Vitamin C: 114.7mg | Calcium: 60mg | Iron: 1.4mg