Persimmon Rosemary Balsamic Vinegar

Ingredients for Persimmon Rosemary Balsamic Vinegar

• 1 bottle of balsamic vinegar

• 5 persimmons

• 2 sprigs of fresh rosemary

• pinch of salt

Directions for Persimmon Rosemary Balsamic Vinegar

1. Pour entire bottle of balsamic vinegar into a small saucepan. Place over medium heat.

2. Add persimmons, salt, and rosemary. Cook over medium-low heat until volume reduces by 1/4 to 1/2 depending on the desired thickness.

3. Remove from heat and allow to cool. Strain through a fine mesh sieve lined with cheesecloth. Transfer to a bottle, preferably dark colored. Store in refrigerator up to 30 days.