Recipe by Tastings by CeCe
This recipe is adapted from the Barefoot Contessa. Though summer is the best time for sweet and juicy berries, this recipe works throughout the year, making not-so-ripe berries delicioso!!
Top Review by tomsawyer
This was a really good berry salad that I made for my sister's italian themed birthday party. The balsamic vinegar, I found, cooled very fast and really didn't need to be cooled at all. Because if I left it for a while it would harden and then I had to reheat it. I found that I just had to pour it straight over the berries right away. I found that with it cooling in the fridge and the combination of sugar and balsamic vinegar created a lovely juice in addition to the berries. We served this with Cool Whip and sorbet/gelato. Thanks!
- 1⁄4 cup balsamic vinegar (reduced to 2 tablespoons)
- 1⁄4 cup sugar or 1⁄4 cup Splenda Sugar Blend for Baking
- 2 lbs fresh strawberries, rinsed, drained and halved
- 1 pint fresh blueberries, rinsed and drained
- 12 -16 ounces fresh raspberries
- 4 ounces Cool Whip Lite (optional)
Directions See How It's Made
- Over medium heat, bring 1/4 cup balsamic vinegar to simmer until reduced to thin syrup consistency(about 15 minutes). It should coat the back of a spoon.
- Remove reduction from heat to cool.
- In a large bowl gently mix fruit, careful not to smash raspberries.
- Add 2 tablespoons of the cooled vinegar reduction and sugar to fruit.
- Stir to coat, again careful not to smash berries.
- Cover and place in refrigerator for 30 - 45 minutes.
- May be served plain in small bowl or with a dollop of Cool Whip, or as a topping spooned over plain cake or ice cream.