Balsamic Syrup And Pepper Spiced Strawberry Recipe

Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews





  1. Wash, hull and slice the strawberries. I usually cut mine in half longways unless they are extra large strawberries and then I quarter them.
  2. Fill a bowl with the strawberries.
  3. Sprinkle some Swerve Sweetener on top just like you would if you were making strawberries for strawberry shortcake. The amount of Swerve Sweetener you use depends on your personal taste. I sprinkle the strawberries with just enough Swerve Sweetener so all the strawberries on the top are lightly coated.
  4. Stir the strawberries and Swerve Sweetener together until they are well mixed.
  5. Cover the bowl of strawberries with Saran Wrap and set it in the refrigerator.
  6. Put the balsamic vinegar (you can use the dark like I did if you prefer, but the white has a lighter taste and looks prettier) and the 2 Tablespoons of Swerve Sweetener in a stainless steel pan.
  7. Stir well, turn the heat up to medium and bring the mixture to a boil.
  8. Turn the heat down to low so the mixture is just simmering.
  9. Continue cooking for 10 minutes, stirring frequently.
  10. Allow the mixture to cool until it reaches room temperature.
  11. Remove the strawberries from the refrigerator, pour the balsamic vinegar mixture over the top of the strawberries and stir well.
  12. Scoop strawberries over ice cream and top with whipped cream made with Swerve Sweetener or put them in their own bowl and top with whipped cream.
  13. Serve.


Note: I felt these strawberries tasted better at room temperature than when they were cold. I also felt the strawberries did not keep well in the refrigerator once the vinegar was poured on them. One option would be to mix the strawberries and vinegar in a smaller bowl right before eating them if you intend to keep the strawberries for more than a day.

Recipe Card powered byTasty Recipes