- 500 ml balsamic vinegar (Inexpensive balsamic vinegar works well.)
- 4 large fresh rosemary sprigs
- 1 teaspoon whole black peppercorn
Directions See How It's Made
- Combine all ingredients in a medium non-reactive (stainless steel or glass are fine) saucepan and simmer until reduced by half.
- Strain out rosemary and peppercorns and discard.
- Funnel the syrup into small jars and seal.
- Keeps well indefinitely when chilled.