otherrecipes

In a medium saucepan, combine 1? cups of superfine sugar and 1? cups of water. Cook over low heat, stirring constantly and without bringing to a boil, until the sugar is dissolved. Add 2 cups of hulled and halved strawberries and simmer, stirring occasionally, for 30 minutes. Stir in 1 cup of balsamic vinegar, raise the heat, and bring to a boil. Lower the heat and simmer, stirring occasionally, until thickened, about 30 minutes. Let cool, then strain through a cheesecloth-lined fine-mesh sieve.

In a saucepan over medium heat, bring 12 ounces of agave nectar to a boil, stirring frequently. Slowly add 4 ounces of champagne vinegar while stirring constantly. Boil for 5 minutes, stirring occasionally. Remove from the heat and stir in ¼ cup of gently muddled tarragon leaves. Let cool, then strain through a cheesecloth-lined fine-mesh sieve, pressing firmly on the tarragon to extract as much flavor as possible.