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

Three ingredients: fresh strawberries, sugar and balsamic vinegar. A simple, rich syrup you'll love in drinks and desserts.
Course Dessert, Drinks
Cuisine American
Keyword balsamic vinegar, blueberries, dessert, drinks, fruit, peaches, strawberries, vinegar
Prep Time 20 minutes
Cook Time 10 minutes
Author Robin Follette


  • 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.


Strawberry Balsamic Syrup stores in the refrigerator indefinitely. This recipe also works well with blueberries and peaches.