It’s summer in the city. For real this time (I think). And I’m glad, mostly. Except for the accompanying humidity. And Subway sweat. No one likes subway sweat.
But you didn’t come here to listen to me complain about muggy metro stations and inadequate airconditioning. You came here for a recipe!
Last weekend, my best friend slash college roommate came to visit. We graduated about two years ago and have worked really hard to work regular visits into our busy, busy lives. Long distance friendships are tough (she’s in DC, I’m in New York) so we celebrated with ice cream!
To make the occasion extra fancy, we roasted strawberries with a dash of sugar and some sticky, sweet balsamic vinegar.
Let me tell you: IT WAS HEAVEN.
I know, I know. You’re not in the mood to turn on your oven. But if we come across a cool summer evening, or if you have AMAZING air conditioning, should give this recipe a whirl. Trust.
Balsamic Roasted Strawberry Sauce
serves 6 conservatively or 4 gluttonously
- 2 lbs strawberries, hulled and halved
- 1 teaspoon sugar
- 1 tablespoon balsamic vinegar (I used blackberry balsamic vinegar)
- vanilla coconut milk ice cream (for serving)
Preheat the oven to 350 degrees F. Spread strawberry halves in an even layer on a large baking sheet. Sprinkle sugar and balsamic overtop, toss, and bake in the oven for 20 minutes.
Spoon over cold ice cream and serve!