Hello sweet friends, I have a treat for you today. I have cooked something up that is so delicious and yummy and at the same time just so easy to make, it is almost ridiculous. You have to promise to try this yourself, you won’t regret it. I found out how to make balsamic syrup and my kitchen life will never be the same.
Just two ingredients, five minutes of hands on time and you’ll be in culinary heaven.
I discovered balsamic syrup in my guy’s kitchen. He had bought some at the groceries and was using it on a salad. I had never heard of it but I was sure liking what it did to that plain old salad. I started reaching for it all the time too and it became one of the rare selected items that made it into a stable in our camper van kitchen.
Than one day I studied the bottle and realized it had quite a few rather mysterious ingredients. The next day at the grocery store I also realized it had a quite hefty price tag. So I set out to find out more about what this balsamic syrup actually was. Well it is basically balsamic vinegar cooked down with sugar into a syrupy heaven.
That didn’t sound very difficult. So I experimented and I’ve got it down to a T now.
These are the ingredients:
A simple balsamic vinegar and sugar. That’s it! No need to invest in the really good, really expensive vinegar either. You’ll be cooking it and adding sugar so the finesses of the really good stuff will be lost anyway.
And just now I have basically already given you the cooking instructions, but to make sure here they are again:
Balsamic syrup recipe
Add 1/4 cup of sugar to 1/2 cup of balsamic vinegar.
Bring to a boil on the stove
Let simmer for 10 to 15 minutes. You’ll want the consistency to be a bit on the runny side, because it will thicken when cooling down.
Let it cool down. Ready to use
This stuff is so good. You’ll will be doubling and tripling your next batch in no time. I use it on salads, sprinkle it over my tomato bruschetta’s and serve it as a dip with a cheese platter. You can add a splash to your gravy for a tastebud extravaganza, or add some olive oil and plain vinegar and have yourself a quick and easy dressing. Really this stuff is so versatile and goes well with just about any summer dish.
Since this contains only sugar and vinegar, both preservatives themselves, it has a long shelf life. Theoretically that is, because I am making a new batch just about every week now.
So will you try it? If you do, let me know how it turned out, I’d love to hear that.
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