Balsamic Strawberries
Sep 17th 2025
When berries are sweet and in season, a splash of The Olive Leaf Balsamic Vinegar turns them into a quick dessert that tastes like you fussed. The vinegar’s gentle acidity amplifies strawberry flavor and makes a light syrup as the fruit macerates—perfect over ice cream, yogurt, cake, or straight from the bowl.
Ingredients
- 16 oz fresh strawberries, hulled and halved (or sliced)
- 2 Tbsp The Olive Leaf Balsamic Vinegar
- Great picks: Traditional, Strawberry, Dark Chocolate, Coconut, or Peach
Optional: 1–2 tsp sugar or honey (only if berries aren’t very sweet), pinch of black pepper or torn basil
Directions
- Prep the berries: Add strawberries to a mixing bowl.
- Dress & toss: Drizzle with your chosen Olive Leaf Balsamic. Add sweetener only if needed. Gently toss to coat.
- Macerate: Cover and let sit at room temperature for 1–4 hours, stirring once or twice, until the berries release juices and a glossy syrup forms.
- Serve: Spoon with their syrup over ice cream, yogurt, pancakes, pound cake, or enjoy as-is.
Variations & Pairings
- Classic + Pepper: Add a tiny pinch of freshly ground black pepper—it makes the berries pop.
- Herby twist: Fold in torn basil or mint just before serving.
- Chocolate moment: Use Dark Chocolate Balsamic and top with shaved chocolate.
- Brunchy vibes: Serve over ricotta toast or waffles.
- Savory route: Pair with burrata or goat cheese and a drizzle of Extra Virgin Olive Oil for an easy appetizer.
Tips
- Ripe berries need no added sugar—taste first.
- Don’t marinate longer than 4 hours at room temp; for make-ahead, chill after 1 hour.
- Frozen berries work in a pinch; thaw first and expect a looser syrup.
Storage
Refrigerate leftovers in a covered container for up to 2 days. The syrup gets even tastier.