I first tried this unique combination of strawberries with balsamic vinegar 3 years ago.  I was hesitant at first, but was surprised at how much I liked it.  I ate it regularly for several months.  Then I got sick of it and completely forgot about it until now.  So when strawberries went on sale last week, I bought some and made this again.  I’ve tried this using white granulated sugar in comparison to icing sugar and I prefer the flavour of granulated sugar.  I love serving strawberries in balsamic vinegar with vanilla ice cream when entertaining.  I like eating them on their own too.

Strawberries in Balsamic Vinegar Recipe

1 lb (16 oz) fresh strawberries

1 1/2 tbsp balsamic vinegar (I use the brand Mazetti)

1/8 to 1/4 cup white granulated sugar

mint sprig for garnish (optional)

Wash the strawberries with their hulls on.  Allow them to dry (or dry with paper towel) before removing the hulls.  This prevents the strawberries from becoming soggy and the sauce from becoming watery.  Halve the strawberries and quarter any large ones and place them into a non-metal bowl.  Add the balsamic vinegar and sugar and mix together gently.  Depending on your balsamic vinegar, you may need to adjust the vinegar to sugar ratio to taste.  Cover and refrigerate for 1 hour (no more than 4 hours).  Let it sit at room temperature for a few minutes before serving.  Serve with vanilla ice cream with mint leaves for garnish (optional).