Balsamic syrup

Balsamic syrup

By
From
Meat
Makes
1/2 cup
Photographer
Dean Cambray

This intense sweet-sour syrup is brilliantly versatile. It is thick and syrupy, which makes it perfect for drizzling. I use it on grilled and roasted meats and will often add a splash to salad dressings, and it is brilliant for livening up frittatas. Sometimes I serve a little bowl of this syrup with extra-virgin olive oil, and bread, for dipping.

Ingredients

Quantity Ingredient
1 cup sugar
1 cup balsamic vinegar

Method

  1. To make the balsamic syrup, put the sugar and vinegar into a small saucepan and heat gently until the sugar has dissolved. Increase the heat and bring to the boil, then simmer until reduced by half. Remove the pan from the heat and leave to cool. Tip into a sealable jar. The syrup will keep for several months in the fridge.
Tags:
Meat
Adrian
Richardson
La
Luna
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