Balsamic Strawberry Syrup Recipe

Strawberries and balsamic vinegar together are an amazing taste experience, with sweet and tart flavours kicking up the sensations. Strawberry Balsamic Syrup – delicious! It adds a touch of style to pancakes and waffles, your ice cream sundaes will never be the same. You can also drizzle it over pork chops and chicken for a flavour burst.

3 cups strawberries, hulled – I used frozen
1/2 cup water
~3 cups sugar (equal amount to pureed strawberries)
1 tbsp balsamic vinegar

Mash strawberries in a saucepan and add water.
Bring to a boil. Reduce heat and simmer until strawberries are soft and pulpy.
Use a stick blender to puree the strawberries. Some recipes suggest that you strain the strawberries through a sieve and just use the juice but I prefer a thicker syrup.
Measure the quantity of strawberry juice or puree you have.
Return the strawberries to the pot and add an equal amount of sugar.
Bring to a boil, reduce heat and simmer about 2 minutes until sugar dissolves and syrup thickens.
Remove any ‘scum’ from the top (I used a tea strainer).
Be careful not to overcook the syrup or it may begin to harden.
Remove from heat and add the vinegar.
Pour into sterilized jars and seal.