Balsamic Strawberries Recipes

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STRAWBERRIES WITH BALSAMIC VINEGAR

Provided by Ina Garten

Categories     dessert

Time 45m

Yield 8 servings

Number Of Ingredients 6



Strawberries with Balsamic Vinegar image

Steps:

  • 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.

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

BALSAMIC STRAWBERRIES WITH RICOTTA CREAM

Provided by Ellie Krieger

Categories     dessert

Time 2h17m

Yield 4 servings

Number Of Ingredients 7



Balsamic Strawberries with Ricotta Cream image

Steps:

  • Put the ricotta cheese, honey and vanilla extract into the small bowl of a food processor and process until smooth, about 1 minute. Transfer to a small bowl and refrigerate for at least 2 hours.
  • In a small saucepan combine the vinegar and sugar and bring to a boil. Simmer over medium heat for 2 minutes, stirring occasionally. Allow to cool completely.
  • In a medium bowl, toss the berries with the basil and the balsamic syrup.
  • Divide the cream among 4 cocktail glasses, top with the berry mixture and serve.
  • Excellent source of: Vitamin C, Manganese
  • Good source of: Protein, Vitamin K, Calcium, Phosphorus, Selenium

1 cup part-skim ricotta cheese
2 tablespoons honey
1/2 teaspoon vanilla extract
3 tablespoons balsamic vinegar
2 tablespoons sugar
1 (16-ounce) container strawberries, hulled and quartered
2 tablespoons fresh basil leaves, cut into ribbons

BALSAMIC STRAWBERRIES

Provided by Food Network Kitchen

Categories     dessert

Time 10m

Number Of Ingredients 0



Balsamic Strawberries image

Steps:

  • Boil 1/3 cup balsamic vinegar with 2 tablespoons honey, 1 bay leaf and a pinch of salt until thick, 4 minutes. Discard the bay leaf; let the syrup cool. Beat 1 cup mascarpone, 1/2 cup heavy cream, 1 tablespoon sugar and 1/4 teaspoon vanilla with a mixer until soft peaks form. Toss 3 pints quartered strawberries with half of the balsamic syrup. Serve with the mascarpone mixture and the remaining syrup.

STRAWBERRIES WITH BALSAMIC VINEGAR

Provided by Mark Bittman

Categories     easy, quick, dessert, side dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 6



Strawberries With Balsamic Vinegar image

Steps:

  • Toss strawberries and other berries, if using, with the 1/4 cup sugar, and let sit for 10 minutes or longer. Do not refrigerate.
  • Sprinkle with the vinegar; toss gently, then taste and add more sugar or vinegar if necessary. Sprinkle with the pepper, toss again, and serve, garnished with the mint, if you like. Spoon into a glass or bowl, and serve next to cookies or a piece of cake.

Nutrition Facts : @context http, Calories 71, UnsaturatedFat 0 grams, Carbohydrate 18 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 1 milligram, Sugar 14 grams

1 quart strawberries, rinsed, hulled and sliced
1/2 pint blackberries or blueberries, optional
1/4 cup sugar, or more to taste
1 teaspoon high-quality balsamic vinegar, or more to taste
1/8 teaspoon freshly ground black pepper
Chopped fresh mint leaves for garnish, optional

BALSAMIC STRAWBERRIES

From the Biggest Loser Dessert Cookbook. This recipe serves one but would be easy to increase. Aged balsamic would give the best flavor to this dish. Cooking and preparation time do not include the 30 minute refrigeration time.

Provided by Dreamer in Ontario

Categories     Dessert

Time 10m

Yield 1 serving(s)

Number Of Ingredients 4



Balsamic Strawberries image

Steps:

  • Add vinegar and honey to a small to medium sized container.
  • Whisk together until well combined.
  • Add strawberries and toss until well coated.
  • Cover and refrigerate for 30 minutes.
  • Toss berries again and transfer to a pretty glass or serving bowl and garnish with basil or mint.

Nutrition Facts : Calories 102.3, Fat 0.4, Sodium 5.7, Carbohydrate 25.2, Fiber 2.9, Sugar 20.8, Protein 1.1

1 tablespoon balsamic vinegar, good quality
2 teaspoons honey
1 cup fresh strawberries, quartered
fresh basil or of fresh mint, for garnish

BALSAMIC STRAWBERRIES

Categories     Berry     Fruit     Dessert     No-Cook     Vinegar     Strawberry     Spring     Bon Appétit     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 3 cups

Number Of Ingredients 3



Balsamic Strawberries image

Steps:

  • Toss all ingredients in medium bowl. Let stand at room temperature until juices form, at least 1 hour and up to 3 hours.

3 1/2 cups sliced hulled strawberries (about 16 ounces)
1/4 cup sugar
1 1/2 tablespoons balsamic vinegar

BALSAMIC STRAWBERRIES WITH WHIPPED MASCARPONE CHEESE

Categories     Dairy     Dessert     Vinegar     Strawberry     Spring     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 7



Balsamic Strawberries with Whipped Mascarpone Cheese image

Steps:

  • Combine vinegar, 2 teaspoons sugar, and lemon juice in heavy small saucepan. Stir over medium heat until sugar dissolves. Boil until syrup is reduced to scant 1/4 cup, about 3 minutes. Transfer to small bowl; cool completely. (Can be made 2 days ahead. Cover and refrigerate.)
  • Combine mascarpone, cream, vanilla, and 2 tablespoons sugar in medium bowl. Whisk until thick soft peaks form. Cover and refrigerate up to 4 hours.
  • Combine berries and remaining 2 tablespoons sugar in large bowl; drizzle with balsamic syrup and toss to blend. Let stand 30 minutes, stirring occasionally.
  • Divide berries and syrup among 6 goblets. Top with mascarpone mixture.
  • *Italian cream cheese, available at Italian markets and many supermarkets.

1/3 cup balsamic vinegar
2 teaspoons plus 4 tablespoons sugar
1/2 teaspoon fresh lemon juice
1/2 cup chilled mascarpone cheese*
1/2 cup chilled whipping cream
1/2 teaspoon vanilla extract
3 1-pint baskets (about 24 ounces) strawberries, hulled, halved

FRESH STRAWBERRIES WITH BALSAMIC VINEGAR AND BASIL

Provided by Michael Schlow

Categories     Fruit     Dessert     Strawberry     Summer     Healthy

Number Of Ingredients 6



Fresh Strawberries with Balsamic Vinegar and Basil image

Steps:

  • In large mixing bowl, stir together sugar, vinegar, honey, and pepper. Add basil and strawberries; toss to coat. Cover and chill at least 10 minutes and up to 1 1/2 hours. Serve chilled.

1 1/4 cups sugar
1 1/4 cups balsamic vinegar
2 1/2 tablespoons honey
2 teaspoons freshly ground black pepper
1 cup fresh basil leaves, torn into small pieces and loosely packed
10 cups strawberries, trimmed and halved (4 pounds whole berries)

STRAWBERRY BALSAMIC SHRUB

Shrubs, or drinking vinegars, are old-fashioned drinks that are made from a mixture of a fruit syrup and vinegar-and they carry an acidic punch. This strawberry balsamic shrub is a slightly sweeter take on a shrub, and is a great use for strawberry tops and leaves that otherwise would be thrown away. This recipe works best when strawberries tops have been removed by cutting straight across the top of the berry, so that some of the fruit is left underneath the leaves. This usually discarded bit of the berries gets transformed into a sweet pink syrup when they're mashed with sugar and macerate overnight. Since no heat is applied, the strawberry flavor really shines through. Champagne vinegar and white balsamic both have crisp, clean flavors, so the finished shrub has both an acidic bite and a sweet strawberry flavor. Top it off with seltzer for a refreshing nonalcoholic cocktail.

Provided by Food Network Kitchen

Categories     beverage

Time P1DT10m

Yield 4 servings

Number Of Ingredients 5



Strawberry Balsamic Shrub image

Steps:

  • Stir the strawberry tops with leaves and sugar in a medium bowl. Mash together with a potato masher until the strawberry tops release their juices, 1 minute. Cover and refrigerate for 24 hours, stirring occasionally so a pool of liquid can accumulate in the bowl.
  • Strain the mixture through a fine-mesh sieve into another medium bowl, pressing on the solids with a rubber spatula to release all of the liquid, which will include some undissolved sugar. Whisk in the champagne vinegar and balsamic vinegar until the sugar dissolves, 2 minutes. Transfer the shrub to a jar, cover and refrigerate until ready to use (see Cook's Note).
  • To serve, fill 4 tall glasses halfway with ice. Pour 1/4 cup of the shrub into each glass top with 1 1/4 cups of seltzer.

1 cup strawberry tops with leaves (see Cook's Note)
1 cup granulated sugar
1/4 cup champagne vinegar
1 tablespoon white balsamic vinegar (see Cook's Note)
5 cups seltzer, for serving

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