Balsamic Syrup

Balsamic Syrup

  • Prep: 1 min
  • Cook Time: 8 min
  • Total: 9 min
  • Serving: 6

If you love the piquant flavor of balsamic vinegar, this syrup will leave you starry-eyed. I found this remarkable and simple one-ingredient recipe in Sally Schneider's A New Way To Cook. A drizzle of this concentrated sauce livens any dish from meats to sandwiches to fresh fruit. Purchase a 16.9 ounce bottle of supermarket balsamic and yield a ½ cup of surreal flavor for which a little goes a long way.


  • 16.9 ounce bottle of balsamic vinegar (or two cups)


  1. Pour vinegar into a heavy medium-sized saucepan and bring to a boil over medium heat.
  2. Boil until vinegar has reduced to about ½ cup.
  3. Watch for big shiny bubbles and immediately remove from heat to avoid burnt syrup.
  4. If syrup gets too thick as it cools, add 1 to 2 tablespoons of water and slowly reheat.
  5. Store indefinitely in a tightly closed jar at room temperature.
  6. And remember that a little drizzle goes a long way.


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