1.4-litre Container · 2.0-Litre Container · Desserts · Ice Cream & Frozen Treats ·

Roasted Strawberry Sherbet

Chef: Mia Hackney Vitamix Sous Chef

1.4-litre Container	2-litre Container
Roasted Strawberries	Roasted Strawberries
450g fresh strawberries, hulled and halved	900g fresh strawberries, hulled and halved
25g granulated sugar, honey or agave	50g granulated sugar, honey or agave
1 tsp white balsamic vinegar or fresh lemon juice	2 tsp white balsamic vinegar or fresh lemon juice
½ tsp vanilla extract	1 tsp vanilla extract
1 pinch sea salt (optional)	1 pinch sea salt (optional)
Sherbet	Sherbet
240ml whole milk (or milk of choice)	240ml whole milk (or milk of choice)
18g granulated sugar, honey or agave	36g granulated sugar, honey or agave
340g frozen roasted strawberries	680g frozen roasted strawberries

Preheat oven to 175°C and line a baking tray with baking paper or a silicone baking mat.
Combine strawberries, sugar, balsamic vinegar, vanilla and sea salt in a large bowl.
Spread onto the prepared tray in a single layer.
Roast for 30–35 minutes, stirring halfway through, until strawberries are soft and syrupy.
Allow strawberries to cool completely.
Strain the strawberries, reserving the syrup for serving.
Spread the roasted strawberries onto a lined tray and freeze for 2–4 hours or overnight.
Place milk, sugar and frozen roasted strawberries into the Vitamix container in the order listed and secure the lid.
Run the Frozen Dessert Program, or start on the lowest speed and quickly increase to the highest speed.
Blend for 30–50 seconds, using the tamper to push ingredients toward the blades, until four mounds form.
Serve immediately topped with reserved strawberry syrup if desired.

Roasted strawberries keep refrigerated for up to 1 week or frozen for up to 3 months.
Use leftover roasted strawberries on waffles, pancakes, yoghurt or desserts.
Do not overblend or the sherbet will melt.