1 cup fresh mixed berries (blueberries, raspberries, strawberries, cherries and/or blackberries)
1 TBS Balsamic vinegar
1 TBS light brown sugar
¼ tsp fresh lemon zest
2 TBS water
Place all ingredients in a heavy bottomed saucepan. Bring to a simmer over medium high heat. Stirring occasionally. Turn down to cook for 15 minutes. The liquid should bubble gently. It is ready when the liquid becomes a thin syrup. Use right away over pancakes, waffles, or French toast. Refrigerate and use over ice cream or poundcake. Keeps in the refrigerator for up to 3 weeks.