I love the flavor of balsamic vinegar, and I’ve been making quite the string of balsamic recipes lately. However, when I saw this recipe on Eats Well with Others, I wasn’t quite so sure. Balsamic vinegar, with strawberries? I had some strawberries hanging in my fridge since they have been on sale, so I figured I’d give it a whirl.
Note: I didn’t make the shortcakes in Joanne’s blog and the ice cream in the picture is from the store as well. In fact, it didn’t matter. I could have eaten the strawberry-balsamic syrup plain. That said, this syrup would probably be that much better served over homemade ice cream! If you used white balsamic vinegar, you could even claim it as a patriotic dessert for this weekend. Simple. Delicious. Four ingredients. What’s not to love?
Hope everyone has a wonderful holiday weekend! I was actually get away between rotations to visit my husband for the weekend, so I’m excited!
Strawberries with Balsamic and Black Pepper Syrup
Adapted from Eats Well with Others and Bon Appetit
1 lb. fresh strawberries
2-1/2 Tbsp. sugar, divided
1-1/2 Tbsp. balsamic vinegar
1 small pinch freshly ground black pepper
Mix the strawberries, 2-1/2 tablespoons sugar, balsamic vinegar, and black pepper. Let macerate in the refrigerator for 30 minutes, stirring every 10 minutes. Serve over ice cream, shortcakes, or just eat alone 🙂