Mixed Berries in a Balsamic Syrup over Raspberry Sorbet

3 c Balsamic vinegar
2 tb Unsalted butter
1 c Fresh raspberries
1 c Fresh blueberries
1 c Fresh blackberries
1 c Raspberry coulis
4 Scoops of raspberry sorbet
1/2 c White chocolate sauce in squeeze bottle
2 tb 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.

Yield: 4 servings

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