From balsamic vinegar, you can make balsamic syrup really easy. You don’t have to buy both of them. You can make one from the other. Balsamic syrup offers a sweeter profile, perfect for enhancing salads or adding that finishing touch to your dishes. Meanwhile, traditional balsamic vinegar brings a delightful acidic tang, making it an excellent choice for salad dressings.
🍽1 small bottle of balsamic syrup
100 milliliters of balsamic vinegar
120 grams of sugar
24 milliliters of water
How to make it?
- Combine Sugar and Water: Begin by adding sugar and water to a saucepan, placing it over low heat. Gradually bring the mixture to a gentle boil. It’s crucial to avoid a vigorous boil, as it can lead to caramelization of the sugar.
- Sugar Dissolves: Allow the sugar to fully dissolve into the water. This is a critical step to ensure the syrup’s smooth consistency.
- Add Balsamic Vinegar Gradually: Next, incorporate the balsamic vinegar, but do it in three separate additions rather than all at once. This gradual approach prevents the caramel from solidifying. In case the caramel hardens due to the vinegar’s introduction, don’t worry; it can be resolved. Simply keep the mixture over the heat, stirring patiently until it liquefies again. Alternatively, if you prefer a quicker method, add the balsamic vinegar directly, but keep an eye on the temperature. Use a thermometer to gauge when it reaches between 120 to 130 degrees Celsius (248 to 266 degrees Fahrenheit). At this point, your balsamic syrup is ready to shine.
- Enjoy: Pour your homemade balsamic syrup into a jar or container and let it cool. Once cooled, it’s ready to elevate your dishes with its delightful sweet and tangy essence. Bon appétit!