Flavor-infused balsamic vinegar is good for so many things: as salad dressings, marinades, and unique hostess gifts. Read on for our favorite flavor combination (Blackberry Sage) and some great alternative options. Homemade infused vinegar is sure to become one of the greatest weapons in your culinary arsenal!
What You’ll Need
- cheesecloth
- Chef’s knife
- cutting board
- medium saucepan
- mason jars with lids
- fruit & veggie wash or spray
- colander
- wooden spoon
- measuring cups
- plastic wrap
- peeler
Ingredients
- 1 ½ cups fresh blackberries
- 2 cups white balsamic vinegar
- ¼ cup chopped sage
- ½ a lemon peel
Instructions
Step #1: Rinse Your Ingredients
Rinse the lemon and blackberries in fruit and veggie wash (we recommend Rebel Green Fruit & Veggie Clean, available at Target, Walmart, and local health food stores). The most effective method is to place them in a colander under running water and rotate until adequately rinsed. Sage should be carefully rinsed in this fashion as well.
Step #2: Heat The Vinegar
In a pot over medium heat, warm the vinegar until steaming. Be careful not to let it boil! While it’s heating, peel the lemon, then place peel in jar with berries. Chop the sage and add to jar as well.
Step #3: Combine And Chill
Pour the vinegar over the berries and herbs, then let cool. Cover first with plastic wrap, then the lid of the jar. Swirl gently to combine.
Step #4: Steep It Up
Set in a cool, dark place for one week to steep. Shake gently once a day.
Step #5: Main Strain
Using the cheesecloth or a fine mesh strainer, strain the steeped liquid into a new sterile mason jar. Close lid, and refrigerate for best results.
Flavor Variations
You can mix and match your flavor-infused vinegars based on what’s in season, or what you have on hand. Using the same recipe as above, there are endless possibilities! We especially love strawberry basil or blueberry rosemary. Another cool idea is from one of our culinary crushes, Martha Stewart; her recipe for peach-infused vinegar can be found here.
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