Fast balsamic syrup

Fast balsamic syrup

By
From
Lucy's Bakes
Makes
2 litres
Prep
2 mins
Cooking time
2 mins
Photographer
Jacqui Melville

Ingredients

Quantity Ingredient
800g balsamic vinegar
1kg jam sugar, (with pectin)
6g salt
250g water
2 large garlic cloves, finely grated
5g dried thyme

Method

  1. Place all ingredients in a saucepan. Heat slowly, stirring, to dissolve the sugar. Bring to the boil and boil for 4–5 minutes. Sieve and bottle while still hot (use the sterilised vinegar bottle and other sterilised bottles). This will keep in a dark cupboard for up to 1 year. Great for dipping bread, drizzling over hot steaks or in dressings and marinades.

Note

  • This recipe is vegan & vegetarian, gluten-free, nut-free and dairy-free.

Alternatives

  • Lavender – omit the garlic and thyme and add 10 g dried lavender flowers. Wonderful drizzled over strawberries.

    Fennel – add the garlic and substitute 5 g fennel seeds, lightly crushed, for the thyme. Excellent drizzled over fish.

    Juniper and gin – add the garlic and substitute 5 g juniper berries, lightly crushed, for the thyme. Add a slug of gin just before bottling. Good with hot pork and drizzled over salad with pâtés.
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