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Mixed Berries In A Balsamic Syrup Over Raspberry Sorbet

  • Yield: 4 servings


  • 3 cups balsamic vinegar
  • 2 tablespoons unsalted butter
  • 1 cup fresh raspberries
  • 1 cup fresh blueberries
  • 1 cup fresh blackberries
  • 1 cup raspberry coulis
  • 4 scoops of raspberry sorbet
  • 1/2 cup white chocolate sauce in squeeze bottle
  • 2 tablespoons chiffonade of mint
  • Powdered sugar in shaker


  • In a saute pot, over high heat, reduce the balsamic vinegar by 2/3 or until syrup consistency, about 20 minutes. In a saute pan, heat the butter. When the butter has melted, saute the berries for 1-2 minutes. Stir in the raspberry coulis and balsamic vinegar. Bring the sauce up to a simmer and remove from the heat. Place a scoop of the sorbet in the center of a shallow pasta bowl. Spoon 1/4 of the mixture over the sorbet. Garnish with the white chocolate sauce, mint and powdered sugar.