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This Lime Mint White Balsamic Reduction Syrup is the perfect sweet and tangy topping for a fruity sorbet or as a mix-in for gin or vodka drinks, champagne, or as a refreshing non-alcoholic beverage with sparkling water. Make it with white balsamic vinegar, organic sugar, limes, and fresh mint. Enjoy this versatile syrup!
I first fell in love with balsamic reductions to drizzle over savory dishes like roasted vegetables or potatoes. Somebody who knew I loved the flavored kinds of vinegar sent me a lemony white balsamic vinegar to try.
It was still tangy and savory like a good balsamic reduction should be. But it started me thinking….with just a little more added sugar, I could have a sweet and tangy syrup/sauce to drizzle on fruit…or in beverages. And so began my experimentations with balsamic reductions. Enjoy this one. It’s definitely sweet – not savory!
Here are all the ingredients you will need to make this yummy balsamic reduction:
FAQs for the Lime Mint White Balsamic Reduction Recipe:
Make sure to read through the FAQs sections so that you can learn some tips and tricks to make this yummy sauce!
What is a non-reactive pan and do I have to use it?
The instructions call for you to use a “non-reactive” pan. First off, a reactive pan will react with highly acidic foods – such as vinegar. The flavor or color might be affected and the acid might pit your pan. A reactive pan would be aluminum, cast iron, and unlined copper. Don’t use this type of pan. Stainless steel is your best bet. Read more in this very informative article by Queen Martha (Stewart) herself.
What is white balsamic vinegar and can I just use regular dark balsamic vinegar?
Though the taste is similar, white balsamic is a little more mellow, a little less sweet, and in general, “cleaner” tasting than dark balsamic. In some recipes, I think you could sub one for the other. In this case, though, I think it would look weird to drizzle a thick dark syrup over fruit or sorbet. I think the white is more aesthetically pleasing. Try my Strawberry Balsamic dressing for another delicious recipe using white balsamic vinegar.
What does it mean to “muddle” the mint?
Do I have to stir the ingredients over a hot stove the entire time?
Absolutely not! Stir at the beginning until it starts to bubble. Then reduce to a simmer/light boil and just check it and give it a little stir every five minutes or so.
Vinegar is sour. Will this be sour too?
Actually…no. The recipe calls for extra sugar which will make it extra sweet – like a syrup. It will also have a little tangy bite from the vinegar. It wouldn’t be good on top of something like chocolate ice cream. But is delicious on a fruity dish.
How long will this last in my fridge?
Uhhhhh I’ve never actually kept it around more than two days. I suppose if you cover tightly and refrigerate, it should last at least two weeks. I would definitely check before using though and make sure it hasn’t grown any mold on top. That would be the sign I think.
So what are some options for the finished balsamic reduction?
I’m so glad you asked! The first step is to cool it in the refrigerator. It will thicken as it cools. I’ve used the syrup to make these dishes:
- Drizzle on to of a fruity sorbet such as my Pineapple Sorbet.
- Make a Lime Rickey with:
- 2 tablespoons balsamic reduction
- 1 shot gin
- topped with sparkling water over ice
- Make a lime mimosa by adding to your favorite dry champagne.
- Make a refreshing non-alcoholic beverage by adding 2 tablespoons to sparkling water over ice. I like to use a fancy glass like a wine glass or cocktail glass and sit on my back porch and enjoy this refreshing beverage.
Things I found useful in making this recipe (affiliate links):
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Pineapple Sorbet with Lime Mint White Balsamic Reduction Syrup
- Yonanas Frozen Treat Maker
- 2 Tablespoons lime juice fresh from 1 lime
- 1/4 cup mint leaves loosely packed
- 1/2 cup white balsamic vinegar
- 1/4 cup organic sugar
- lime zest from 1/2 lime
- 16 ounces frozen pineapple chunks
- Juice 1 lime and zest half of the lime. You will need a total of 2 tablespoons lime juice. Set zest aside.
- Strip mint leaves from stem and place in a small bowl along with lime juice. Muddle with a muddling stick, spoon, or another device. Allow to sit for 30 minutes.
- Strain the lime juice and put into a small non-reactive pan along with the white balsamic vinegar and sugar.
- Stir well to incorporate sugar. Bring to a gentle boil and reduce heat to simmer, stirring occasionally, for no more than 30 minutes.
- The white balsamic reduction will be the consistency of maple syrup and will have reduced to about 1/4 cup.
- Add in lime zest. Pour into a small container and cool in the refrigerator.
- After the syrup has thoroughly cooled. Take frozen pineapple out of the freezer and allow to sit on the counter for a few minutes.
- Run through the Yonanas maker according to manufacturer's directions.
- Drizzle balsamic syrup on top.