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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, but is no longer available since I originally posted this recipe. You can use another brand, or, I’ve also tested with the Trader Joe’s White Balsamic which is slightly sweeter but makes a very delicious syrup.

Whichever vinegar you use, 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.  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)

3/4      cup brown sugar, packed
2/3     cup champagne vinegar (preferably 7% acidity) or a white balsamic vinegar
1/4      cup water

            Vanilla ice cream
            Sliced strawberries, or whole raspberries, blackberries or blueberries

Stir together brown sugar, champagne vinegar and water 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

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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!

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