Balsamic Syrup

Balsamic Syrup

Makes about ¼ cup


¾ cup Kowalski's Balsamic Vinegar
2 tbsp. Kowalski's Pure Honey
¼ tsp. freshly ground Kowalski's Black Peppercorns (optional)
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  1. In a small saucepan, whisk together vinegar, honey and pepper over medium-high heat; simmer, uncovered, until just syrupy and reduced to about ¼ cup (about 6-8 min.), stirring occasionally.
  2. Remove syrup from heat; cool completely.
  3. Store in the refrigerator, covered, for up to 3 weeks.

Suggested Uses:

  • Serve on smoked mozzarella with prosciutto and thinly shredded radicchio, drizzle with Kowalski's Extra Virgin Olive Oil, and season with fresh ground Kowalski's Sea Salt and Black Peppercorns.
  • Serve on mascarpone cheese sprinkled with toasted walnuts and chopped dried figs or dates.
  • Drizzle on fresh citrus segments.
  • Drizzle on thinly shaved Pecorino Romano or Parmesan cheese.
  • Toss with sliced strawberries or other berries and serve over ice cream.
  • Drizzle on plain yogurt topped with fresh fruit.
  • Drizzle on Caprese salad, bruschetta, Eggplant Towers, Crispy Polenta Caprese or any recipe featuring fresh tomatoes.