How do you make your own Balsamic Syrup Glaze? With this recipe. It’s easy! I adore aged artisan Aceto Balsamico that has a silky viscosity and has been aged in wooden barrels for up to 12 years. I have several favourite brands that can cost more than a superb Single Malt Whisky, which is also another enjoyable taste experience. But I digress. Leonardi is one of my favourite brands and comes in a variety of ages and styles. You can learn more about this extraordinary Italian condiment in my Italian Artisan Flatbreads and Flavours cooking class I run in late spring and summer. In the meantime, if you would like to turn an inexpensive Balsamic into something special try your hand at producing a Balsamic Syrup reduction for splashing around all over delicious dishes. You won’t feel as guilty using this Syrup liberally as if you would a truly artisan product and can keep the precious aged Balsamic for special occasions and special dishes. Buon Appetito!
500ml Balsamic Vinegar (Lupi, Mazzetti 1 Leaf, one that does not cost you a fortune)
15g or 3 teaspoons caster sugar
Place the Balsamic Vinegar in a medium size heavy based saucepan.
Bring to the boil.
Turn down the heat and simmer gently.
Reduce by half.
Add the caster sugar. Stir till dissolved.
Continue to gently simmer on very low heat until it has reduced to a quarter its original volume.
You will have reduced 500ml to approximately 125ml.
Allow to cool a little before bottling.
Then using a small funnel pour into a small bottle and store in your pantry at the ready.
Use in salad dressings, in reduction sauces, or enjoy with a slice or two of Sandy’s or Manu Bread Sourdough with Goat’s Curd/Chevre, Coronea Grove or Lentara Grove Extra Virgin Olive Oil or Hazelbrae Hazelnut Oil.
Makes an ideal gift that you made yourself!