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Sherry Vinegar Syrup

4.4

(2)

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  • Active Time

    5 min

  • Total Time

    1 hr (includes cooling)

Ingredients

Makes about 1/2 cup

1/2 cup Sherry vinegar
1/2 cup packed light brown sugar

  1. Bring vinegar and sugar to a boil in a 1-quart heavy nonreactive saucepan over moderate heat, stirring until sugar is dissolved. Reduce heat and simmer until slightly syrupy and reduced to about 1/2 cup, about 15 minutes. Pour into a heatproof bowl and cool completely.

Cooks' note:

Syrup can be made 1 week ahead and kept in an airtight container at room temperature.

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Reviews (2)

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  • Excellent with the Mahon ice cream. Not loved by everyone, but those who liked it, really liked it.

    • Anonymous

    • Chicago, IL

    • 2/27/2005

  • Perfection with the Mahon Cheese Ice Cream. As soon as the bubbles start to thicken and slow get the syrup off the heat. It will continue to thicken as it cools.

    • Anonymous

    • Central Pennsylvania

    • 1/11/2005

Tags Sauce Condiment Dessert Dairy Free Gluten Free Nut Free Simmer Gourmet
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