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.

4 servings