The Laughing Wolf

Balsamic Syrup

This syrup is good on everything from tomatoes to ice cream, and can be a very handy addition around the kitchen. It is also easy to do, though it can be burnt. Use the inexpensive balsamic from the grocery story, not aged.

Hardware:
Saucepan/boiler
Plastic squeeze bottle

Ingredients:
2 bottles balsamic vinegar

Directions:
Pour balsamic vinegar into saucepan and place on medium high heat. Bring to a simmer, not a true boil, and let it reduce by 2/3. As it reduces, you will want to keep cutting down the heat to keep it at the simmer. The thicker it gets, the lower the heat. The lower the heat, the less chance of a burn. Once it gets below 1/2, check with a spoon and by tasting. When it coats the back of a spoon, and a finger passed through the coating creates a “rift” that does not fill in, it is done. If you like the taste, you can stop before this point, especially if it starts to get a scorched taste. It may not seem very thick, but it will thicken up more on standing. Let cool, and then pour into the squeeze bottle. Cover top of bottle, label bottle, and place in refrigerator. Enjoy.

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