- 2 10-ounce packages frozen strawberries in syrup, thawed
- 2 teaspoons fresh lemon juice
- 1 teaspoon vanilla extract
- 3 cups quartered fresh strawberries
- 2 teaspoons sugar
- 2 tablespoons balsamic vinegar
- 4 amaretti (Italian macaroons), crumbled
- Balsamic vinegar and amaretti are available at specialty foods stores, Italian markets and some supermarkets.
- Place first 3 ingredients in blender. Pulse until smooth, about 1 minute. Transfer to ice cream maker. Process according to manufacturer's instructions. Transfer sorbet to container and freeze. (Can be prepared 2 days ahead.)
- Place fresh strawberries in medium bowl. Sprinkle with sugar and toss. Add vinegar and toss. Let stand 15 minutes, stirring occasionally.
- Scoop sorbet into bowls. Divide strawberries over sorbet. Spoon over juices accumulated in bowl. Sprinkle cookies over strawberries and serve.