- 1 c. sugar
- 1 1/2 c. white wine vinegar
- 1/2 c. dry white wine or dry vermouth
Place the ingredients in a heavy-bottomed saucepan and bring to a boil over medium high heat. Stir until the sugar has dissolved completely; then let the mixture boil without stirring. Cook until the big bubbles that appeared when the syrup first begins to boil give way to a more or less even surface of little bubbles, about 5 minutes. Cool completely before using.
Sweet Sour Syrup will keep indefinitely, refrigerated.
Makes approximately 2 c.
This article appears in Aug 9-15, 2012.
