Strawberries with Balsamic Syrup

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


Balsamic Strawberries

[donotprint]Finally, summer has offically arrived at our house and we are all busy eating our body weight in fresh native strawberries. Having a blog about healthy snacks is the best excuse ever to make my kids labor in the pick-your-own strawberry patch at least once a week.[/donotprint]


A handful of fresh organic strawberries
A couple splashes of aged balsamic vinegar (approximately 1/2 teaspoon)

Wash and hull strawberries. Place in serving bowl or on a plate. Pour vinegar over berries. Serve.