The pot of fresh mint nestled in the landscaping by my front door is inspiring…
Vinegar with ice cream? If it’s Champagne vinegar and a touch of brown sugar, then yes! Rita and I were brainstorming dessert recipes, when I thought about some wine syrups I’d developed for Haagan Dazs ice cream. I played around a bit, and found that diluting the vinegar with water and brown sugar, then simmering until reduced to a syrupy consistency, makes an intriguingly sweet, yet tangy, ice cream topping. I developed this recipe with Holland House Champagne vinegar, which is a high quality 7% acidity vinegar, but is no longer available since I originally posted this recipe. You can use another brand, or, I’ve also tested with the Trader Joe’s White Balsamic which is slightly sweeter and also makes a very delicious syrup.
Whichever vinegar you use, the syrup keeps at least a couple weeks refrigerated, so it’s great to have on-hand for a ‘berry’ elegant ice cream dessert!
From Rita: When Rosie suggested vinegar for a dessert recipe, I frowned. But quickly changed my tune when I tasted this delectable and so-simple sauce. (I love the collaboration between food pros!) Wine vinegars, Champagne and others, vary quite a bit from brand to brand. Of course, Champagne vinegars have a lighter flavor compared to their white wine vinegar cousins.
Champagne Vinegar Dessert Syrup
Prep time 12-15 minutes + 30-40 minutes to cool
Makes 2/3 cup (enough for 6-8 servings)
3/4 cup brown sugar, packed
2/3 cup champagne vinegar (preferably 7% acidity) or a white balsamic vinegar
1/4 cup water
Vanilla ice cream
Sliced strawberries, or whole raspberries, blackberries or blueberries
Stir together brown sugar, champagne vinegar and water in a 2 quart saucepan. Bring to a simmer; cook over medium heat 12-15 minutes until reduced to 2/3 cup. Check by pouring into a heat-proof measuring cup.
Syrup thickens as it cools. Cool to room temperature or refrigerate until ready to use.* To serve, drizzle about 1 tablespoon syrup over ice cream and berries in individual bowls. Serve immediately.
* Note: To cool quickly, place the measuring cup with sauce in a large bowl of ice water; stir syrup occasionally until cool. Leftover syrup may be stored, covered, in the refrigerator for up two weeks.
Nutrition information per tablespoon: 80 calories, 0g protein, 20g carb, 0g fat, (0g sat. fat), 0mg chol, 5mg sodium, 0g fiber
Recipe and photo by Rosemary Mark
Rita’s berries and syrup photo below