Balsamic Strawberries

Strawberries with Balsamic syrup in stemmed glasses for dessert.

5 from 1 vote

Reduce balsamic vinegar with a little brown sugar and you get a fantastic, intensely flavored glaze that’s versatile in many dishes. I keep a squeeze bottle ready to use by my stove. Here, it’s paired with sweet strawberries for a simple, healthy dessert. The glaze makes extra. In a hurry, use store bought glaze.

Prep Time10

Total Time10

Course: condiment, Dessert, Sauce

Cuisine: Italian

Servings: Glaze yield 1 cup

Calories: 24kcal

Author: Sally Cameron

Equipment

Small pan to make reduction

Ingredients

1 12-ounce bottle decent quality Balsamic vinegar
1 pound strawberries washed and quartered

Optional if needed

1 tablespoon brown sugar

Instructions

Balsamic glaze

Place vinegar in a small saucepan and a simmer until reduce by ⅓, from 12 ounces to 8 ounces. Watch so it does not burn or reduce too far. Stir or whisk occasionally. Taste. If it is naturally sweet enough for you, allow to cool then store in either a small glass jar or a squeeze bottle.
If it is too tart for you, stir in a little brown sugar or use simple syrup (see note below).
If balsamic glaze gets too thick, thin with just a little water until it is the consistency you desire.

Strawberries

Wash and stem the strawberries. Slice in half vertically or into quarters depending on size. Add to small bowls or stemmed glasses to serve, drizzled with the balsamic glaze. Serve immediately.

Notes

Other serving ideas:

With a dollop of sweetened whipped cream.
Over yogurt.
Over ice cream

More uses for balsamic glaze:

Add a squiggly line to dress a plate, like in a fancy restaurant
Drip it onto toasted baguette smeared with soft goat cheese for an appetizer (add figs if in season)
Use it as a sauce for roast or grilled salmon or chicken
Garnish pureed soups
Squirt over a classic Caprese salad of sliced tomatoes, mozzarella and basil leaves with some good olive oil
Drizzle over fresh, sweet strawberries for a fantastic and healthy dessert.

Homemade balsamic glaze lasts almost indefinitely because of the level of acid and sugar. Keep in an airtight container. Refrigeration is not necessary. If you want to refrigerate it realize it will thicken from the cold. If you've had it for a few months, taste it to be sure the flavor is still good.

Nutrition