celebrex side effects reviews

Champagne Vinegar Dessert Syrup

Champagne dessert syrupVinegar with ice cream?  If it’s Champagne vinegar and a touch of brown sugar, then yes!  Rita and I were brainstorming dessert recipes, when I thought about some wine syrups I’d developed for Haagan Dazs ice cream years ago. I played around a bit, and found that diluting the vinegar with water and brown sugar, then simmering until reduced to a syrupy consistency, makes an intriguingly sweet, yet tangy, ice cream topping. I developed this recipe with Holland House Champagne vinegar, which is a high quality 7% acidity vinegar. The syrup keeps at least a couple weeks refrigerated, so it’s great to have on-hand for a ‘berry’ elegant ice cream dessert!

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.

Print This Recipe
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
ChampagneSyrup Rita

This entry was posted in Desserts, Rita's Kitchen, Rosie's Kitchen. Bookmark the permalink. Post a comment or leave a trackback: Trackback URL.

2 Comments

  1. Posted May 3, 2013 at 1:32 pm | Permalink

    I remember this syrup from the time you brought it to a SFPFS get-together! Really yummy! Thanks for the recipe.

    • Rosie's Kitchen
      Posted May 3, 2013 at 2:22 pm | Permalink

      Glad it was memorable, Jill!

Post a Comment

Your email is never published nor shared. Required fields are marked *

You may use these HTML tags and attributes <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

*
*


  • Rita Held & Rosemary Mark, seasoned food professionals, help you cook simply with appealing, achievable, accurate recipes.
    Join our kitchen conversation by posting a comment below our recipes about how you 'Get Cooking Simply'.

  • Recent Recipes

  • Subscribe to our blog to receive recipes 3-4 times per month. Your name and email will never be shared.
    * indicates required
    *
    *
  • iacp logo2

    sfpfs logo