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Strawberries with Balsamic Vinegar recipe

Strawberries with Balsamic Vinegar recipe

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  • Dish type
  • Dessert
  • Fruit desserts
  • Berry desserts
  • Strawberry desserts

This is a unique way to serve this luscious summer fruit! The balsamic vinegar brings out the beautiful colour of the berries, and truly enhances their flavour. Great served with a simple sponge, over vanilla ice cream or simply on its own with a dollop of cream.

385 people made this

IngredientsServes: 6

  • 500g (1 1/4 lb) fresh strawberries, hulled and halved
  • 2 tablespoons balsamic vinegar
  • 4 tablespoons caster sugar
  • 1/4 teaspoon freshly ground black pepper, or to taste

MethodPrep:10min ›Ready in:10min

  1. Place strawberries in a bowl. Drizzle vinegar over strawberries and sprinkle with sugar. Stir gently to combine. Cover and let sit at room temperature for at least 1 hour, but not more than 4 hours. Just before serving, grind pepper over berries.

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Reviews & ratingsAverage global rating:(315)

Reviews in English (248)

this is simply delicious. Double the sugar and 4 times the Balsamic for even more sauce. I am in heaven. thanks for this recipe-22 Oct 2010

Altered ingredient amounts.Double the sugar and 4 times the Balsamic for even more sauce- hmmmm yummy-22 Oct 2010

by Wanda S.

Gotta admit, the only reason I tried this is because I didn't believe that strawberries with balsamic vinegar and pepper would taste right. Boy was I wrong! My guests and I loved this, especially over vanilla ice cream. The juice made a great ice cream topping! Will definitely make this again!!!-14 Jun 2006

Strawberries With Balsamic Black Pepper

Balsamic vinegar and black pepper intensify the flavor of strawberries, bringing out their sweetness. The first time you hear about using the flavors together, you may be leery of giving it a try, but tasting is believing.

If you're serving picky or non-adventurous eaters, you might want to keep this secret to yourself until after they've raved about how great the strawberries taste.

These berries are great with both sweet and savory dishes. Try them atop field greens with goat cheese, or serve them for dessert over ice cream or pound cake.

The better the quality of the balsamic vinegar and berries you use, the better this recipe will be. The only equipment you'll need is a knife for slicing the strawberries.

Strawberries and Balsamic Vinegar Recipe

Strawberries and Balsamic Vinegar are heavenly together! This is a unique and delicious way to serve the beautiful local summer strawberries to your family and friends. The balsamic vinegar brings out the berries’ beautiful color and truly enhances their flavor. You will enjoy seeing the surprised look on your guests faces after they take the first bite of these Balsamic Strawberries. Great served with a simple pound cake, over vanilla ice cream, or simply by themselves. Everyone is are impressed but – I never tell them how easy it is to make.

Naturally the best strawberries are the ones you pick yourself from your local strawberry fields or purchase from your local produce stands and/or Farmers’ markets. In the stores, always choose locally grown strawberries during the harvesting season (they are sweeter and juicier than those that are bred for shipment). Remember, your local strawberry season only lasts 3 to 4 weeks. Learn all about Strawberry Hints, Tips, and Information .

  • Fresh strawberries, washed, hulled or unhulled, and dried
  • 1/2 cup aged Balsamic Vinegar, good quality*
  • 1 cup powdered sugar (confectioners' sugar)

Selecting and Purchasing Strawberries:

When purchasing berries from the grocery store, shop with your nose. Always pick the plumpest and most fragrant berries. They should be firm, bright, and fresh looking with no mold or bruises, and fresh green caps (stems). The caps should be bright green, fresh looking and fully attached. Berries should be dry and clean usually medium to small berries have better eating quality than large ones.

Use the berries as soon as possible as strawberries ripen no further once picked. Leave the caps (stems) on the strawberries until ready to eat or use in your recipes. For best flavor, do not wash the strawberries until you are ready to eat or use them. Moisture is the enemy when it comes to storing strawberries

Place strawberries, balsamic vinegar, and powdered sugar in separate bowls.

To serve, let each guest dip a fresh strawberry into the balsamic vinegar and then into the powdered sugar.

Watch your surprised guests faces as they eat these strawberries.

Serves many Strawberries and Balsamic Vinegar.

* What is balsamic vinegar? Balsamic vinegar is a reduction made from grapes, but it is not considered a wine vinegar because the grape juice used is unfermented. The unfermented white sweet grape juice that is used is called must and comes from the Trebbiano grapes.

You will find lots of balsamic vinegars in your local stores. Some are worth their high price and others are not. For this delicious Strawberries and Balsamic Vinegar purchase good-quality balsamic vinegar that is usually aged around ten years. If your budget will allow it, purchase the top grade and absolute best balsamic vinegar called Aceto Balsamico tradizionale. Determine which type of balsamic vinegar is for you to use in your cooking and different recipes:

Related Video

Why would someone rate a recipe for strawberries with balsamic vinegar and basil when they made peaches with honey and tarragon? And why would that same someone give the recipe only three forks? If your recipe, which doesn't resemble this one, was not good enough to rate four forks, why bother?

AAAAAH MAY ZING! This was soooooo tasty, I just loved it. Although I did substitute the strawberries for peaches. oh and I was out of balsamic so i had to sub in some honey, mmmm honey, so yummy. But it was so good. Also my basil was like supes wilty so I threw it away and just grabbed some tarragon instead. Deeelishhhh! Thanks for the recipe bae, fam 4eves yo <3

i also halved the balsamic and substituted shiso leaf for basil - delicious over vanilla ice cream!

We had the recipe as listed, except less sugar. It was fantastic with a bit of vanilla ice cream. I would bet that Greek Yogurt would be good, too.

I was lucky enough to remember to read the reviews first (I don't always, and sometimes regret it), so I halved the balsamic and let the strawberries sit in the sugar for 20 minutes before adding the rest of the ingredients. It was delicious.

I like balsamic and strawberries. mmmm, but I would definitely back off on the balsamic in this recipe. It's too much. only need half of what is called for. And back off on the basil as well. I find the whole dish to taste better if the berries are macerated in sugar first for about 1 hour, then add rest of ingredients (half the vinegar and a bit less basil) following the prepartation instructions. Top off each serving with a bit of LIME ZEST! That will make your tastebuds happy.

Strawberry Balsamic Sauce Recipe

Bring balsamic vinegar to a boil in a small saucepan over medium heat. Reduce heat to low and simmer until vinegar has thickened and reduced to 1/4 of its original volume, 5 to 10 minutes.

Stir in strawberries, sugar, salt, and lemon zest. Increase heat to medium and bring to a boil. Reduce heat to low and simmer until strawberries have released their juices and softened, about 5 minutes.

Using the back of a wooden spoon, crush strawberries against side of saucepan. Continue to simmer until sauce has thickened and is syrupy, 5 to 10 minutes more. Remove from heat, let cool to room temperature, then use immediately or transfer to an airtight container and store in refrigerator for up to a week.


  • In a large bowl, gently toss the strawberries with the sugar and vinegar. Let sit at room temperature until the strawberries have released their juices but are not yet mushy, about 30 minutes. (Don’t let the berries sit for more than 90 minutes, or they’ll start to collapse.)
  • Just before serving, stack the basil leaves on a cutting board and roll them vertically into a loose cigar shape. Using a sharp chef’s knife, very thinly slice across the roll to make a fine chiffonade of basil.
  • Portion the strawberries and their juices among four small bowls and scatter with the basil to garnish, or choose one of the serving suggestions below.
  • Serve the strawberries over grilled or toasted pound cake. Garnish with a dollop of crème fraîche.
  • Put the berries on split biscuits for shortcakes top with whipped cream and scatter with the basil.
  • Layer the berries with ice cream or yogurt for a parfait. Garnish with the basil.
  • Spoon the strawberries over a poached or roasted peach half.
  • Use the berries as a filling for crêpes or a topping for waffles.
  • Mash the berries slightly and fold into whipped creamm for a quick fool. Garnish with the basil.

To maintain a strawberry’s beautiful shape, use a paring knife to remove the cap with an angled cut.

Recipe Notes

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Ingredient Spotlight

Here are the ingredients that you will need to make these Strawberries with Balsamic Vinegar:

Very manageable and a great unexpected way to serve strawberries to guests! I love waiting to see how pleasantly surprised people are when they first try this combo of favors and love it. It really is delicious.

The process (as I mentioned earlier) is the same as macerating strawberries, which is just a simple process of adding sugar to fruit and allowing the sugar to draw the juices out.

Fragole all’aceto balsamico (Strawberries with Balsamic Vinegar)

As I’ve written about before, dessert in our house tends to be nothing but a piece of fruit. But once in a while, I like to jazz things up a bit. And, truth be told, even if they usually look appetizing, most fruit in these times of industrial agriculture needs help in the flavor department. Strawberries are a case in point. A juicy, sweet, ruby red ripe strawberry is a miracle of nature. The ones you’re likely to find in the typical supermarket, however plump and ripe they may look on the shelf, turn out to be underripe and almost tasteless when you bite into them. It’s a story reminiscent of what’s happened to the tomato.

One easy and effective way to coax some flavor out of mediocre fruits is to macerate them. In this classic dessert from the Emilia-Romagna region of Italy, Strawberries with Balsamic Vinegar, the usual Italian method for macerating fruit in sugar and lemon juice, which we’ve seen in our post on Italian Fruit Salad, is taken up a notch in the simplest but most exquisite way: with a drizzle of fine balsamic vinegar. It’ll turn even the most insipid supermarket strawberries into something worth eating, good strawberries into something remarkable. And if you’re lucky enough to have access to wild strawberries—fragoline di bosco in Italian—you’re in for a superb treat.

If you’ve never tasted real balsamic vinegar, it will be a revelation

If you’ve never real tasted balsamic vinegar, it will be a revelation—syrupy, glossy and deep brown in color, with rich and complex, almost smokey sweet and sour flavor, balsamic vinegar is unlike any vinegar you’ve ever tasted before. Sadly, it has been a victim of its own success. Balsamic vinegar became so popular after it was introduced into the US and elsewhere in the late 1970s that pretty soon cheap imitations appeared. What most people know as “balsamic vinegar” today is not the real thing at all. And there was a point—was it back in the 1980s?—that balsamic vinegar got drizzled on just about every restaurant dish from appetizer to dessert, as a lazy way to signal “refinement” to customers. Allergic as I am to food as fashion, that turned me off to balsamic vinegar for years.

More recently I’ve begun to reconsider. After all, aceto balsamico tradizionale has been around for nearly a thousand years. The fact it became a fad, then faded, tells us nothing, really, about its true merits. The very best traditionally made balsamic vinegar can be prohibitively expensive, but there are decent, middle-range brands that are affordable for every day cooking. You just need to take some care about what you’re buying. See the Notes below for background.


  • 500g/1 lb. strawberries
  • 2-3 Tbs. superfine caster sugar
  • A drizzle of freshly squeezed lemon juice
  • Balsamic vinegar, q.b.


Trim the strawberries of their tops. If they are large, cut them into halves or, if they are very large, into quarters. If they are fairly small, you can leave them whole.

Place the strawberries in a mixing bowl and toss them with the sugar and a drizzle of lemon juice, just enough to moisten them. Let them macerate for about 20-30 minutes, or until the sugar has completely melted and the strawberries have darken a bit in color and taken on a pretty sheen.

Arrange the strawberries in serving bowls and drizzle the Balsamic vinegar over them. Serve immediately.

Notes on Strawberries with Balsamic Vinegar

Depending on the ripeness and quality of your strawberries, you may want to macerate them longer than indicated in the recipe above. Some recipes call for several hours of maceration—the less ripe and more insipid the strawberries you’re working with, the longer the maceration should be. There is a trade-off, however, as the strawberries soften as they macerate. Strawberries that are already ripe will practically turn to mush if they are left too long. Many recipes for Strawberries with Balsamic Vinegar, by the way, will tell you to actually macerate the strawberries in the vinegar itself, rather than lemon juice. I’ve tried this method, too, and do like it. The resulting dish has even richer flavor than the one we’ve featured here, but is not quite as pretty, since the strawberries will darken quite a bit—good eating, but not quite as bloggable. Finally, some recipes call for a dollop of whipped cream on top of your Strawberries with Balsamic Vinegar. That’s what I call gilding the lily.

The long story of balsamic vinegar

Balsamic vinegar has been around for a very long time. There are references to it going back to 1046, when a bottle of the precious elixir was presented to Holy Roman Emperor Henry III as he passed through Modena on his way to his coronation. It is produced in the Emilia-Romagna region of Italy, more specifically in the provinces of Modena and Reggio Emilia.

I do like this balsamic vinegar from Fattoria Estense, aged 12 years, which I picked up at Williams-Sonoma. It set me back $30 for a small 250g bottle.

The true balsamic vinegar, aceto balsamico tradizionale, carries a DOP (Denominazione di Origine Protetta) designation, which guarantees its quality, production, and place of origin. It is made by reducing pressed Trebbiano and Lambrusco grapes into a syrupy must, called mosto cotto in Italian the grape must is then aged a minimum of 12 years—the best are aged 25 years or more—in successively small wooden barrels, which gives it its dark color and complex flavor profile. Traditional balsamic vinegar is very expensive. Even the least costly small bottle I could find online is priced at $160, and the best can cost up to $200 an ounce.

Much more affordable is the factory-made aceto balsamico di Modena, still quite expensive compared with ordinary vinegars, but affordable. It carries a IGP (Indicazione Geografica Protetta) designation, which certifies its place of origin only. You will find an enormous range of price and quality among brands in this class of balsamic vinegar. Some can be aged as little 2 months, but others are aged for years like the traditional variety. Look for the term invecchiato on the label, which means it has been aged at least three years. For most of us, this is the practical choice. But I’d avoid the least expensive brands, which are aged only minimally and mix grape must with regular vinegar these ersatz balsamics are darkened with caramel coloring and thickened artificially with guar gum or cornstarch.

Balsamic vinegars have also inspired other spin-offs, including condimento balsamico (a kind of middle ground between the traditional and industrial versions of the produce) as well as a vast myriad of imitations and related products—including balsamic ketchup (!?) I haven’t tried any of these, so can’t really recommend them one way or another. Personally, though, I’d keep it simple and stick with an aceto balsamico tradizionale or a good quality aceto balsamico di Modena.

Summer recipes: Strawberries with balsamic vinegar

For our final installment in our summer recipe series, we bring you what might seem like an unusual combination: strawberries and vinegar. But Northeastern executive chef Tom Barton says it’s delicious when you combine the right ratio of the two ingredients. Here’s a dessert he says you can eat right out of the bowl or use for a strawberry shortcake.

Before you begin, listen to North­eastern exec­u­tive chef Tom Barton explain the dish and offer a few tips:

Strawberries with balsamic vinegar
Yields six to eight servings

4 pints fresh strawberries, washed, hulled, and sliced
5 tablespoons balsamic vinegar
2 tablespoons sugar
¼ teaspoon fresh ground black pepper

1. Approximately one hour before serving, combine the berries, balsamic vinegar, and sugar in a bowl. Mix well and set aside at room temperature.
2. Just before serving, add in fresh pepper and mix well.

(Recipe) Strawberries with Balsamic Vinegar

Here are two good reasons to include strawberries in your diet:

  1. Strawberries are one of our most nutrient-dense foods. They&rsquore included in the Centers for Disease Control and Prevention&rsquos list of the high-nutrient foods. The strawberry&rsquos total antioxidant capacity places it in the top five among fruits. About eight strawberries provide more vitamin C than an orange.
  2. They taste good! That might be a reason they&rsquore the most popular berry fruit in the world!

Strawberries with Balsamic Vinegar


2 Tablespoons brown sugar
2 teaspoons balsamic vinegar
Dash white pepper
3 cups strawberries &ndash sliced (about 1 pound)
12 ounces sherbet &mdash lemon is good


Combine sugar, vinegar and white pepper. Fold in strawberries. Marinate 30 minutes. Spoon sherbet into dessert dishes top with strawberries. Garnish with fresh mint, if desired. Serve.

Serving Idea: Add a square of dark chocolate as a garnish. Be sure that it&rsquos 60% cacao or higher to maximize the health benefits of the chocolate.

Nutritional Information

Per Serving (excluding added items):

Calories 170
Fat 2g (10.4% calories from fat)
Protein 2 g
Carbohydrate 38 g
Dietary Fiber 2 g
Cholesterol 44 mg
Sodium 29 mg
Exchanges: 1/2 fruit 1/2 fat 2 other carbohydrates.

Watch the video: Βλογκάκι. Ειν Καλό. (December 2021).