From Rita: When Rosie suggested vinegar for a dessert recipe, I frowned. But quickly changed my tune when I tasted this delectable and so-simple sauce. (I love the collaboration between food pros!) Wine vinegars, Champagne and others, vary quite a bit from brand to brand. I like the hint of citrus in Holland House Champagne vinegar — it’s perfect for this syrup. Of course, Champagne vinegars have a lighter flavor compared to their white wine vinegar cousins.
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Champagne Vinegar Dessert Syrup
Prep time 12-15 minutes + 30-40 minutes to cool
Makes 2/3 cup (enough for 6-8 servings)
2/3 cup Holland House Champagne Vinegar
1/4 cup water
3/4 cup brown sugar, packed
Vanilla ice cream
Sliced strawberries, or whole raspberries, blackberries or blueberries
Stir together champagne vinegar, water and brown sugar in a 2 quart saucepan. Bring to a simmer; cook over medium heat 12-15 minutes until reduced to 2/3 cup. Check by pouring into a heat-proof measuring cup.
Syrup thickens as it cools. Cool to room temperature or refrigerate until ready to use.* To serve, drizzle about 1 tablespoon syrup over ice cream and berries in individual bowls. Serve immediately.
* Note: To cool quickly, place the measuring cup with sauce in a large bowl of ice water; stir syrup occasionally until cool. Leftover syrup may be stored, covered, in the refrigerator for up two weeks.
Nutrition information per tablespoon: 80 calories, 0g protein, 20g carb, 0g fat, (0g sat. fat), 0mg chol, 5mg sodium, 0g fiber
Recipe and photo by Rosemary Mark
Rita’s berries and syrup photo below