Well, I didn't expect to have two of these posts in a row...but the colors are so fitting for Independence Day! Too bad these infusions usually take a while to mature, as we won't be enjoying this during today's festivities...but it at least looks pretty in the meantime.
I knew I'd wanted to do some sort of vinegar on my list of concoctions this season, and in a recent edition of the Publix Greenwise magazine, there was a recipe for Raspberry Vinegar. The process looked easy enough, and since all the vibrant berries are in season, I figured I'd try it out...but with a little twist.
Here's my take on it (with some color for patriotic flair):
1/2 cup fresh raspberries
1/2 cup fresh blueberries
1 sprig fresh rosemary
2 cups white vinegar
Prepare a jar large enough to fit about 2.5-3 cups worth of ingredients. Thoroughly wash berries and rosemary. Lightly bruise berries with back of a spoon. Heat vinegar to point just before boiling (190ºF). Drop berries and rosemary (without stem) into the jar.
Pour hot vinegar over the berries and place a lid on the jar. Label with date. Leave in cool, dry place for 2-3 weeks undisturbed. After that first amount of time, strain all solids through a double-layer cheesecloth and replace the liquid vinegar back in the jar. Move to refrigerator and use within 6-8 months (on greens, bean salads, etc).