youtube pinterest twitter facebook instagram vimeo Bookmark Entries BURGER NEW Chevron Down Chevron Left Chevron Right Basket Speech Comment Search Video Play Icon Premium Nigella Lawson Vegan Vegetarian Member Speech Recipe Bookmark Comment Camera Scales Quantity List Reorder Remove Open book
Menu Signed In
More recipes Recipe search

Basic Balsamic Syrup

A community recipe by

Not tested or verified by Nigella.com

Print me

Introduction

I needed a way to jazz up a simple serving of vanilla ice cream. I recalled Alton Brown's comment that many good Balsamic Vinegars are so flavorful and mellow they could be drunk straight from a glass. And they can. I wanted to intensify that flavor and give it sweetness, so that just a little would go a long way.

I needed a way to jazz up a simple serving of vanilla ice cream. I recalled Alton Brown's comment that many good Balsamic Vinegars are so flavorful and mellow they could be drunk straight from a glass. And they can. I wanted to intensify that flavor and give it sweetness, so that just a little would go a long way.

Ingredients

Serves: yields 8 fluid ounces/237.5 ml

Metric Cups
  • ½ litre balsamic vinegar
  • 4 tablespoons granulated sugar (white)
  • 1 pint balsamic vinegar
  • 4 tablespoons granulated sugar (white)

Method

Basic Balsamic Syrup is a community recipe submitted by JonMc and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Pour vinegar into a small sauce pan, stir in the sugar.
  • Heat vinegar to gentle boil over medium heat on stove top. Adjust heat to maintain that boil. Stir occasionally.
  • Boil until liquid is reduced by half. A
  • llow to cool to room temperature and transfer to a plastic squeeze bottle. You will have a thin syrup. Store in refrigerator.
  • Pour vinegar into a small sauce pan, stir in the sugar.
  • Heat vinegar to gentle boil over medium heat on stove top. Adjust heat to maintain that boil. Stir occasionally.
  • Boil until liquid is reduced by half. A
  • llow to cool to room temperature and transfer to a plastic squeeze bottle. You will have a thin syrup. Store in refrigerator.
  • Additional Information

    So far, this syrup has been a voyage of discovery. It is great on vanilla ice cream. Tried it on strawberries with equal delight, as well as a slice of ham. Come the right season, I'll apply it to grilled peaches.

    So far, this syrup has been a voyage of discovery. It is great on vanilla ice cream. Tried it on strawberries with equal delight, as well as a slice of ham. Come the right season, I'll apply it to grilled peaches.

    Tell us what you think