- Bring rice syrup, vinegar and 1 tablespoon pepper in small saucepan to boil, whisking occasionally. Reduce heat to medium-low; simmer 15 minutes. Stir in lemon juice. Let stand 1 hour.
- Strain balsamic pepper reduction through several layers of cheesecloth into small bowl. Cover and refrigerate until ready to serve.
- 1/3 cup Piancone® Vinegar, Balsamic
- 1 tbsp McCormick Culinary® Black Pepper, Table Grind
- 1/2 cup brown rice syrup
- 1 tbsp Ascend® Juice, Lemon