Balsamic Glaze

Preparation info

  • Difficulty


Appears in

Frozen Desserts

By Francisco Migoya

Published 2008

  • About


  • 1 kg / 2 lb 3.27 oz balsamic vinegar
  • 375 g / 13.22 oz sugar


  1. Combine both ingredients in a saucepan.
  2. Cook over medium-high heat until the liquid thickens to a glaze consistency, skimming the liquid as it cooks. The best way to check for doneness is to spoon a small amount onto a plate and let it cool off. Pass your finger through it; if it holds the trace of your finger, it is ready to come off the heat.
  3. Reserve, covered, at room temperature.