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Enjoy the strawberries on their own, tossed with spinach and topped with pistachios and shaved prosciutto or served with baked brie.
½ cup – balsamic vinegar
3 cups – fresh strawberries, hulled and quartered
½ cup – sugar
½ cup – fresh mint leaves, chiffonade
Freshly cracked black pepper to taste
In a saucepan, reduce the vinegar to half over low heat and set aside to cool to room temperature. Be careful as the vinegar may burn quickly if reduced in a wide pan.
Once the vinegar has cooled, add the remaining ingredients, mix well and marinate for an hour.
New
Sammarelli Balsamic Vinegar (500ml)
Rogers Fine Granulated Sugar (2kg)
Herb, Mint (approx. 28g) (each)
Morton Bassett Whole Black Pepper (60g)
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