White Wine Vinegar Dessert Syrup

It takes just a few minutes to make this elegant sweet-tangy sauce. Make it ahead for a ready-when-you-are dessert with simple berries and ice cream.


2/3 cup HOLLAND HOUSE White Wine Vinegar
1/4 cup water
3/4 cup brown sugar, packed
Vanilla ice cream
Sliced strawberries, blackberries, raspberries or blueberries


Stir together white wine vinegar, water and brown sugar in a 2 quart saucepan. Bring to a simmer; cook over medium heat 12-15 minutes until reduced to 2/3 cup. Check by pouring into a heat-proof measuring cup.

Syrup thickens as it cools. Cool to room temperature or refrigerate until ready to use.* To serve, drizzle about 1 tablespoon syrup over ice cream and berries in individual bowls. Serve immediately.

Makes 2/3 cup (enough for 8 servings).

* Note:
  • To cool quickly, place the measuring cup with sauce in a large bowl of ice water; stir syrup occasionally until cool.
  • Leftover syrup may be stored, covered, in the refrigerator for up two weeks.


Per serving (1 Tbsp.): 80 calories, 0g protein, 20g carb, 0g fat (0g sat. fat), 0mg chol, 5mg sodium, 0g fiber
White Wine Vinegar Dessert Syrup
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