May 22nd, 2009

Strawberry Balsamic Simple Syrup

strawberry-balsamic-simple-syrup

You know when people start sporting shorts the SECOND it gets even remotely warm? I have to admit, that annoys me. Wearing shorts in 68 degrees is jumping the gun. It’s just not shorts weather. (Harumph.)

I may not break out the summer clothes early, but I just realized that I do something comparable (gasp)! I start devouring strawberries at the first sign of spring weather (provided I can get my hands on good ones, which—forgive me food mile gods—isn’t so hard to do these days). Annoyed? Maybe you’ll read on anyway…

I hope you are a more forgiving soul than I, because I can’t resist. And even though I know that the strawberries available these days pale in comparison to the ones that will be available very soon (at least in NYC), I’m already on the strawberry recipes tip.

Since I’m not drinking booze these days, I wanted to make a simple syrup that I could use to experiment with non-alcoholic drinks (with muddled tarragon and seltzer? in iced tea or lemonade?) AND also use in a dressing for a lentil rice salad (recipe coming next week). This sweet syrup has a little tang that does the trick, and also works as a breakfast syrup over pancakes, oatmeal, or yogurt.

Strawberry Balsamic Simple Syrup
(can be served to kids 10+ mos)

1 1/2 c organic strawberries, cleaned, hulled & quartered
2 tbsp organic balsamic vinegar
1/4 c organic sugar
2 cups water

1. Place all ingredients in a small saucepan. Bring to a boil over medium heat.

2. Reduce heat to create a constant, low-level simmer. Cook for about 30 minutes, until syrup thickens and has reduced to about 1/3 the original volume.

3. Strain. Get creative. Store in an airtight container in fridge for up to 4 weeks.

7 Responses

  1. debbie says:

    LOVE this idea. Sounds dee-lish, and so summery! I’d add it to some of that fancy fizzy lemonade with mint.

  2. stacie says:

    hi debbie,

    if you haven’t made this already, i wanted to share a thought with you: b/c i put the vinegar in at the beginning, it cooked down quite a bit. and, as you know, when balsamic vinegar cooks down, it gets sweet. the tang the vinegar lends in this recipe is very mild. if you want something more adventurous (ie, with a sharper tang) you can add a splash of vinegar towards the end of cooking. it depends on your taste and also how you want to use the syrup (eg, when i used it in a delicious vinaigrette that i’ll post next week, i added more vinegar).

    happy long weekend!

  3. [...] Since it’s a pretty rare occurrence, trying to make dinner with barely anything in the fridge ended up being kind of fun. Like I was on some cooking reality show. I hit the pantry and came up with this healthy salad. The only thing from the fridge was almost (phew) soft celery and the last (I kid you not) carrot. And my strawberry balsamic simple syrup.  [...]

  4. [...] packets that this surely comes with away. Instead, make your own simple syrup. You can try my Strawberry Balsamic Syrup or even this all purpose [...]

  5. [...] take photos. Regardless, a highly recommended cocktail! Strawberry Balsamic Spritz• 1 1/2 oz strawberry balsamic simple syrup • 1 1/2 oz gin (I used Hendrick’s) • splash of seltzer • berries for garnishSuper [...]

  6. I’m totally obsessed with this concept. Thank you for sharing!

  7. [...] tried it, but I sure am tempted to place an order. How good would shaved ice be with my Strawberry Balsamic Syrup or even just plain plain Strawberry Syrup?!? Plus, it’s lighter than ice cream. [...]

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