Tip: Sour cherry balsamico

This balsamic vinegar has a nice acidity and tastes exactly as stated on the label, of sour cherry. Now in summer it gives everything we make from fresh cherries an extra taste kick. This also works for cherry cake or the popular clafoutis. The acidity of the balsamic vinegar revives the dessert, strengthens the desired tension between sweetness and acidity. The Evergreen tomatoes with mozzarella and basil can be turned into a summer variant with sour cherry balsamic vinegar and the mildly nutty thistle oil. The taste of sour cherry has a tremendously invigorating effect on the old classic appetizer. This also works when a dash of sour cherry balsamic vinegar is added to a nice summer gazpacho or in winter dishes such as sauerbraten sauce or red cabbage.