Stir this sweet and tart concoction into sauces and marinades in place of traditional vinegars.
This recipe goes with Strawberry Vinaigrette
Yield: Makes 2 cups
- 1 quart ripe strawberries, hulled
- 2 tablespoons sugar
- 1 (12.75-ounce) bottle white balsamic vinegar or Champagne vinegar
- 1. Pulse strawberries and sugar in a food processor until finely chopped. Transfer berries and juice to a large bowl; stir in vinegar. Cover and let stand 2 1/2 hours.
- 2. Strain berries and juice through a double thickness of rinsed and squeezed dry cheesecloth; discard solids. Transfer liquid to a bottle with a tight-fitting lid. Store in refrigerator up to 3 weeks.
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