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Vanilla Ice Cream with Blood Orange Balsamic Vinegar

Fruit infused vinegars are a real treat for any foodie. And this blood orange balsamic vinegar is perfect for your salad, pasta and even ice cream!

Blood Orange Balsamic Vinegar by Familyspice.com

Fruit infused vinegars are the latest rage in the food industry. I sampled many when I was eating my way through the 2014 Winter Fancy Food Show back in January (read more about that HERE). The vibrant colors and flavors are incredibly enticing, especially for a foodie like me. What sets these vinegars apart from the ho-hum vinegars out there? The emergence of WHITE balsamic vinegar.

Blood Orange Balsamic Vinegar by Familyspice.com

Lucky for me, I found some white balsamic vinegar at my local Trader Joe’s. The hubby saw it on the countertop at home and I watched as he gave me his silent, “What are you going to do with this?” glare.

I pointed to my last few blood oranges sitting in the fruit bowl and smiled back.

White balsamic vinegar has a slight sweetness to it, like it’s red counterpart, but it lacks the thick syrup-like consistency. I heated my blood orange slices with the vinegar and reduced the liquid down a little.

After cooling it all to room temperature, I transferred everything into a jar. All you have to do now is kept it in a dark, cool spot for two weeks.

Blood Orange Balsamic Vinegar over Vanilla Ice Cream by Familyspice.com

The result? A wonderful fruity, slightly sweet and with a little zip of vinegar. And did I mention the gorgeous, ruby-red color?

You can use this as a salad vinaigrette (boring) or drizzle it over some creamy vanilla ice cream.

Vinegar over ice cream? Hello!! It’s Blood Orange Balsamic Vinegar! Don’t knock it ’til you tried it!

Blood Orange Balsamic Vinegar over Vanilla Ice Cream by Familyspice.com

Not to mention that this is the same girl who likes to drizzle fruity olive oil over her ice cream.

Don’t judge me until you’ve tried it.

And if you see some in the stores, be adventurous and grab a bottle to enjoy!

Blood Orange Balsamic Vinegar by Familyspice.com

(What do you do when you spill some of this glorious blood orange balsamic vinegar? You pull out the camera and take a picture!)

Homemade infused vinegars can last for several months, once the fruit is strained out. Keep it in a cool place, even the refrigerator for 3-4 months. When the color starts to brown, then it is time to throw it out. For more information about infused vinegars, check out this great article by the University of Georgia.

Blood Orange Balsamic Vinegar


Laura Bashar

Infusing vinegars is a terrific way to add tantalizing flavors (and colors) to your vinegars. Just be sure to choose a high quality base vinegar. Recipe by Laura Bashar of Family Spice


  • 3 blood oranges, peeled and sliced
  • 12 oz balsamic vinegar, white


  1. In a small non-reactive saucepan warm over medium heat:
    • 3 blood oranges , peeled and sliced
    • 12 oz balsamic vinegar, white
  2. Cook gently until vinegar slightly thickens, about 20 minutes.
  3. Remove from heat and bring to room temperature.
  4. Carefully transfer fruit and vinegar to a sanitized 16-ounce jar.
  5. Store in a cool, dark place for two weeks and discard fruit. Use vinegar as you would any other vinegar.


Serving Suggestions: Use this vinegar to make a quick vinaigrette for green salad or pasta. Add some fruity zing to your ice cream with a little drizzle, too.

Cooking Tips: If you cannot find white balsamic vinegar, substitute with champagne vinegar and 1 teaspoon of granulated sugar.

Prep Time:

Yield: 32 servings

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