Lemon Sorbet with Strawberry Coulis

Just because I don't bake doesn't mean I can't do dessert.  We had some strawberries that my wife Robin had picked from her garden a few days before that no one was going to eat so I cut off the tops and threw them in the cuisinart with a tablespoon of sugar, eight to ten fresh mint leaves and a tiny splash of balsamic vinegar.  Ran it until it was very smooth, nearly a minute, then refrigerated it for an hour.  So good spooned over our local Blue Moon Lemon Zest sorbet, the perfect finish to our summer bbq.