Being a fan of big flavor, I love all things balsamic. My favorite way to use Strawberry Balsamic Syrup is over ice cream, pound cake and strawberry shortcake. Of course, it’s great on a salad as well. This takes no time to make and stores well in the fridge. Enjoy!
Strawberry Balsamic Syrup
- food processor
- measuring cup
- small pan
- 1 1/2 cups strawberries fresh; hulled and cleaned
- 2/3 cup balsamic vinegar
- 1 1/2 cups sugar
- Clean and hull the strawberries. Puree them in a food processor. You should have about a cup of puree.
- Place the sugar in a small pan. Heat over medium-high heat, stirring continually. The sugar will melt, become bubbly, and then begin to turn brown. Continue stirring until the sugar caramelizes to medium brown. It will be bubbly.
- Stir in the balsamic vinegar, and then stir in the strawberry puree. Bring the mix back to bubbly around the edges of the pan, and then remove from heat. NOTE: If the syrup solidifies you should keep stirring. It will melt again with the heat and juice from the strawberries.