Blueberry balsamic reduction with local Gelato Massimo vanilla bean gelato

Blueberry balsamic reduction over Gelato Massimo vanilla bean gelato

Gelato’s flavor and richness make it seem decadent, but in fact, it’s a pretty light dessert because it’s made with milk instead of cream, giving it half the fat and calories or most ice creams.

blueberry balsamic reduction_Sigona's recipe

Ingredients for two:

½ cup Sigona’s blueberry or black currant balsamic vinegar

½ cup fresh blueberries

a generous scoop of vanilla bean gelato (We used Massimo, a locally-produced brand.)


Put the berries and vinegar into a saucepan, over medium heat. Bring it to a slow simmer; let reduce for only about a minute.  The reduction will continue from residual heat, so don’t let it get too thick over direct heat. Pour the reduction directly over the vanilla bean gelato and serve.

Carmelo recommends: “You should take the gelato out of the freezer a few minutes ahead of time.  You want it to be slightly soft, not hard-frozen.”

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