Strawberries with Balsamic Vinegar

Staying consistent with my tradition of eating at least one pint of Ontario strawberries every year had me making this recipe.

Slightly different than simply mixing some white sugar with sliced berries and leaving them to macerate (the sugar draws out the juice), this recipe adds both balsamic vinegar for some depth and freshly ground black pepper for some twisty heat. Left for the specified hour (or more) the juice becomes syrupy and all together is lovely on top of ice cream.

So! Another way to keep cool in the summer heat.

Start with fresh local berries.

Fresh Ontario strawberries.

Slice the berries.

Sliced berries.

Add white sugar;

Adding sugar (a whatfoodimade action shot™!).

balsamic vinegar; and

Adding balsamic vinegar (another whatfoodimade action shot™!).

freshly ground black pepper.

Adding freshly ground black pepper (a third whatfoodimade action shot™!).

Combine and let sit for at least half an hour.


Serve on top of vanilla ice cream.

Strawberries with Balsamic Vinegar

Strawberries with Balsamic Vinegar.

Thank you Ina:

Strawberries with Balsamic Vinegar
Total:45 min
Prep: 15 min
Inactive: 30 min
Yield: 8 servings
Level: Easy


4 pints (8 cups) fresh strawberries, sliced thick
5 tablespoons balsamic vinegar
2 tablespoon sugar
1/4 teaspoon freshly ground black pepper
2 pints vanilla ice cream, for serving
Freshly grated lemon zest, for serving


Thirty minutes to an hour before serving, combine the strawberries, balsamic vinegar, sugar, and pepper in a bowl. Set aside at room temperature.

Place a serving of the strawberries in a bowl with a scoop of ice cream on top and dust lightly with lemon zest.


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