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Strawberries with brandy or balsamic vinegar


This is a recipe I have been making for lots of years and it is very popular in Greece. I have seen another version with balsamic vinegar, which I tried but to be frank I prefer the one with the brandy.

I use the Cypriot V.S.O.P.  (very superior old pale) brandy. The V.S.O.P. brandy is usually over 4 years old.


  • ½ kilo fresh strawberries, cut in half
  • 2 – 3 tablespoons of good quality brandy or 2 tablespoons of good quality balsamic vinegar
  • 1/4 cup granulated sugar



Wash strawberries, cut into smaller pieces and place in a bowl. Drizzle with brandy or balsamic vinegar over strawberries and sprinkle with sugar. Stir gently to combine. Cover, and leave it in the refrigerator for at least an hour to chill before serving.

Serve them plain as a light dessert or with Greek yoghurt, or together with a piece of cake, or on top of ice cream, on panacotta, or anything creamy etc..


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7 Responses

  1. Susan from Food Blogga

    Oh, I just love fresh strawberries macerated in brandy or balsamic vinegar. To be honest, though, Ivy, I prefer the balsamic. Maybe that’s because my mom always made them that way. 🙂 And I just happen to have a 3 pints of berries in the fridge.

  2. Lisa

    I’d try this delightful dessert with balsamic vinegar or brandy. I’ll keep this in mind as strawberries come into season.

  3. Anonymous

    Hi Ivy, I saw the strawberry recipe and I agree with you about the brandy being better. I love them with orange liquor. It is a wonderful combination. I have a recipe for strawberry triffle that I will send to you. My family loves it. You may have a similar recipe yourself. I will send it to you to see if you like it.

    The rice pudding I am used to has lots of vanilla in it with cinammon on the top. I will check it out with cardi.

    Take care. Tina

  4. Bellini Valli

    Balsamic vinegar or even just pepper are supposed to be bring out the flavour of the strawberries…but I like the brandy sis:D

  5. Ben

    I am not a brandy person, but the one with the alcoholic beverage sounds better to me :-p

  6. Laurie Constantino

    If we’re polling I’d vote for balsamic, but only if it is the traditional balsamic from Modena (expensive) and not the variety that you can buy pretty much everywhere these days. If that’s the alternative, then I’d go for the brandy! Nice summer dish Ivy.

  7. Ivy

    Laurie, that explains everything because I didn’t know that there is a special balsamic which must be used. However in the recipes I read they did not mention anything and I assumed it is the usual balsamic we use in our savory recipes.
    Even with the brandy I must say that I tried it with a Greek brandy and I did not like them much. I prefer the Cypriot VSOP (very superior old product) Brandy.