Strawberries puree with maple syrup, agave, and a splash of balsamic vinegar before chopped basil and a grind of black pepper get whisked in, then the mixture churns and freezes to a scoopable sorbet.
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In blender, puree strawberries, maple syrup, agave syrup, and balsamic vinegar until smooth. Transfer mixture to medium bowl and whisk in salt, pepper, and basil.
Transfer mixture to ice cream machine and freeze according to directions. Remove sorbet from canister and transfer to 9-pan. Freeze forty minutes to one hour or until sorbet firms to scoop-able consistency.
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