House prep · Syrup
Blackberry Balsamic Syrup (3:4)
- Yield
- About 3 cups
- Shelf life
- 1 month
- Storage
- Refrigerated
Ingredients
- 500 g water
- 375 g blackberries
- 375 g sugar
- 1.5 oz balsamic vinegar
Method
- 1Bring the water, blackberries and sugar to a boil, then cover and simmer for thirty minutes. Strain out the solids, cool, and stir in the balsamic vinegar.
Used in 0
No recipes yet.