Follow these steps for perfect results
balsamic vinegar
ripe strawberries
stemmed, hulled, and roughly diced
dark brown sugar
kosher salt
lemon zest
Bring balsamic vinegar to a boil in a small saucepan over medium heat.
Reduce heat to low and simmer until vinegar has thickened and reduced to 1/4 of its original volume (5-10 minutes).
Stir in diced strawberries, brown sugar, kosher salt, and lemon zest.
Increase heat to medium and bring to a boil.
Reduce heat to low and simmer until strawberries have released their juices and softened (about 5 minutes).
Using the back of a wooden spoon, crush strawberries against the side of the saucepan.
Continue to simmer until sauce has thickened and is syrupy (5-10 minutes more).
Remove from heat and let cool to room temperature.
Use immediately or transfer to an airtight container and store in the refrigerator for up to a week.
Expert advice for the best results
For a smoother sauce, strain it after cooking.
Add a pinch of black pepper for a more complex flavor.
Adjust the amount of brown sugar to your taste.
Everything you need to know before you start
5 minutes
Can be made up to a week in advance.
Drizzle artfully across the plate.
Serve warm or cold.
Pairs well with vanilla ice cream, cheesecake, or grilled meats.
Its sweetness complements the sauce.
Enhances the fruity notes.
Discover the story behind this recipe
Balsamic vinegar is a staple in Italian cuisine, often paired with fruits.
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