BALSAMIC SUGAR SYRUP
It sounds crazy but...well I guess it is. You can use this vinegar-meets-molasses syrup in cocktails (like the Delorey Chestnut) but it’s also great drizzled on roasted meats and vegetables, or slices of mozzarella cheese. This recipe is adapted from The Art of The Bar.
-
1.Bring vinegar to a simmer in a small sauce pan.
-
2.Meanwhile, in another pan combine sugar and water in a heavy pan, stirring until sugar dissolves.
-
2.Stop stirring once sugar is dissolved and cook over medium heat until the mixture turns dark amber. If you’ve got a candy thermometer cook the syrup until it reaches 212°.
-
3.Remove from heat and carefully add the vinegar to the sugar mixture. Be careful, it will bubble pretty heartily.
-
4.Stir with a spoon until the sugar is dissolved.
-
5.Set aside to cool and then store in the fridge indefinitely.
1½ cups balsamic vinegar
1½ cups granulated sugar
½ cup water
Ingredients
METHOD
