Instructions: Place the tinned strawberries, lemon juice and vanilla essence in a blender or food processor and pulse until smooth, about 1 minute. Transfer the mixture to an ice cream maker. Process according to manufacturers instructions.

Alternatively, freeze the mixture in a stainless steel bowl, stirring well every 30 minutes until the mixture is semi-frozen. Transfer sorbet to a container and freeze. (Can be prepared 2 days ahead.)

Place the fresh strawberries in medium bowl. Sprinkle with sugar and toss them thoroughly. Add the balsamic vinegar and stir gently. Let stand 15 minutes, stirring occasionally.

Scoop the strawberry sorbet into bowls. Divide strawberries over sorbet. Spoon the juices accumulated in the bowl over the strawberries then sprinkle cookies over strawberries and serve.

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