The industrial process for making balsamic vinegar is very difficult. Italians are first-class masters of this exquisite seasoning for vegetables, meat and fish. Real balsamic vinegar is made by squeezing the juice from Trebbiano, a grape variety from the provinces of Modena or Reggio Emilia. The resulting juice is heated and boiled to a thick syrup, which is then mixed with wine vinegar and aged in wooden barrels. The ripening period of balsamic vinegar is from 3 to 50 years. But many chefs make their own balsamic vinegar using a very simple recipe.
It is necessary
-
- Cherries - 400 gr,
- Lemon - 1 pc.,
- Vinegar 9% - 400 ml,
- Sugar - 1 tablespoon,
- Cinnamon - ½ tsp
Instructions
Step 1
Rinse cherries, remove pits and twigs. Use a spoon to crush the cherries in a heat-resistant glass container.
Step 2
Pour in vinegar, 2 tablespoons. lemon juice, add sugar and whole lemon peel with cinnamon. Bring to a boil over low heat.
Step 3
Cook for no more than 20 minutes. Refrigerate and transfer to a clean glass jar. Cover with a glass lid and refrigerate for 2 days for the mixture to sit.
Step 4
Filter through a double sieve. Strain through a layer of cloth.
Step 5
Sterilize the glass bottle. Pour the resulting balsamic vinegar into it and store in the refrigerator.
Step 6
Balsamic vinegar is ideal for salad dressings or grilled meats.
