Strawberry and Balsamic Vinegar Sundae

Ease of preparation: easy

Preparation time: 30 minutes

Cooking time: 20 minutes

Serves 6


  • Strawberry Coulis
    • 3 cups (750 ml) fresh strawberries with the stalks removed and cut un halves
    • 1/3 cup (75 ml) sugar
  • Balsamic Vinegar Syrup
    • 1/3 cup (75 ml) maple syrup
    • 1/3 cup (75 ml) balsamic vinegar
  • Whipped Cream
    • ½ cup (125 ml) 35% cream
    • 1 tbsp (15 ml) sugar
    • 24 fresh strawberries, sliced
    • 4 cups (1 litre) vanilla ice cream


  1. Strawberry Coulis
    1. In a pot, mix the strawberries and sugar. Bring to a boil over medium heat while stirring frequently. Simmer 5 minutes. With a mixer, bring the strawberries to a smooth purée. Sift and let stand until lukewarm. Cover and refrigerate for 1½ hours.
  2. Balsamic Vinegar Syrup
    1. In a pot, bring the maple syrup and vinegar to a boil. Cook until a candy thermometer indicates 225 °F (110 °C), about 5 minutes. Remove from the heat and pour the syrup into a bowl. Let cool and cover.
  3. Whipped Cream
    1. In a bowl, whip the cream and sugar. Refrigerate.
  4. In a sundae glass, put alternate layers of strawberries, syrup and ice cream. Finish with a rosette of whip cream and baste with syrup.


Put the ice cream in the refrigerator for 30 minutes before using.