We are up to our elbows in fresh picked native strawberries right now. And I wouldn’t have it any other way. Early in the season, we eat them raw for breakfast and snacks. But if this summer plays out like the last, I’ll gradually have to get more inventive in order to keep the strawberry magic alive in my household.
We served this as dessert after dinner tonight and it was a big hit. I sliced up the berries while my first-grader tended the vinegar on the stove. It was all done in a few minutes and the kids gave it a double thumbs up.
I didn’t use bargain basement balsamic for this syrup, but I didn’t use the super expensive variety either.
2 cups fresh strawberries
1/2 cup balsamic vinegar
Wash, hull and slice the strawberries. Place the berries in two small bowls and set aside.
Pour the vinegar into a small saucepan and cook over medium high heat until it comes to a boil. Lower the heat to medium and cook, stirring constantly, for 3 to 5 minutes until thickened. Allow to cool slightly before drizzling over the strawberries. Serve.
Yield: 2 servings
Prep-time: 10 minutes
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