Ingredients for Rosemary Balsamic Syrup Dairy Free
- 1 cup balsamic vinegar
- Rosemary Sprigs
- Whole Black Peppercorn
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How to Make Rosemary Balsamic Syrup Dairy Free
- Combine 1 cup balsamic vinegar, 1/2 cup water, 1/4 cup sugar (or maple syrup for a richer flavor), 2 sprigs fresh rosemary, and 10 black peppercorns in a medium non-reactive saucepan.
- Bring the mixture to a simmer over medium heat, then reduce heat to low and cook gently, stirring occasionally, until the syrup has reduced by half (approximately 10-15 minutes).
- Remove from heat and carefully strain the syrup through a fine-mesh sieve, discarding the rosemary and peppercorns.
- Funnel the warm syrup into sterilized small jars, leaving a small amount of headspace. Seal tightly and allow to cool completely.
- Refrigerate for at least 2 hours to allow the flavors to meld. Store in the refrigerator for up to 3 months.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
1286g
Fat
0g
Carbs
122g