Homemade Drinking Vinegars – Basil & Marionberry

Curiosity won. Drinking vinegar? It was on the menu at one of our favorite local restaurants. Being a vinegar fan – balsamic mostly – I admit that it intrigued me from the start. But, drinking. vinegar??

Marion Berry Drinking Vinegar

Then I noticed who made it, Pok Pok. You may have heard of this Thai restaurant in Portland, Oregon (or the one in New York City)? In Portland, it’s a quirky cool place with incredible food. Quirky in the sense that the restaurant’s building seems like a remodeler gone mad. Imagine a maze of seemingly unrelated add-ons that all mysteriously connect. And cool in the sense that they published an enormously popular cookbook last year; you may have read about it in Bon Appetit magazine?

So finally, I tried it – the Thai Basil flavor. Who knew? It turns out that vinegar + fruit/herb + sugar/honey + sparkling water = deeelicious! 

Do you like kombucha? If so, then I bet you’ll like this. And if you use Bragg Apple Cider vinegar, it has a mother – which sounds kind of frightening or like it should end in a curse, but just means that it has live enzymes. And if half of the health benefits they claim are true, it’s probably worth a sip or two.

Making drinking vinegar at home is ridiculously easy, but it’s a waiting game. It takes a full two weeks. First you fill jars with vinegar and fruit or herbs, then let it sit on the counter for one week, shaking it each day. So you get the bonus of a countertop science project.

Basil and Marion Berries In Vinegar

Once the week is up, you’ll add sugar or honey, shake it up, then wait another week, and strain. That’s it. Then you’ll serve it to unsuspecting friends, spouses, or children and giggle at their puckering faces. But it’s strangely refreshing, addictive even.

Drinking Vinegars

If you use honey, don’t be alarmed when it goes in as a big clump and looks as though it will never dissolve. It will. In less than a day, promise.

Cheers!

Homemade Drinking Vinegars - Basil & Marionberry
 
I made two flavors at once - one berry and one basil, and I highly recommend it. Then you can have either flavor alone or a mix of both. This recipe is adapted from imbibe magazine.
Ingredients
  • 2 cups whole berries (fresh or frozen)
or
  • 5 ounces fresh basil (Thai or regular)
  • 2 cups vinegar (I used Braggs Apple Cider Vinegar)
  • 1 cup honey or natural cane sugar
Instructions
  1. Combine the berries or basil and vinegar in a lidded quart jar. Screw on the lid and shake. Let it sit for a week at room temperature, shaking at least once a day (or more if you feel like it).
  2. After a week, strain out the fruit or basil with using a fine mesh strainer over a measuring pitcher. Pour vinegar back into jar and add honey or sugar; shake.
  3. Refrigerate for another week, shaking once each day until the honey / sugar is fully dissolved.
To serve: Fill a glass with ice. Add 1 ounce drinking vinegar (or more to taste) and fill glass with sparkling water. Stir to combine and serve.

 

 

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Comments

  1. says

    Ciao! This recipe is really unusual, but I’m going to try it! Have you tried with red or white wine vinegar? Is it possible to use it or it is to acid?

  2. says

    Looks so refreshing! I’ll have to try the basil one. Though we have many different basils here in Cambodia, so I’ll experiment with different ones. Lemon should prove zingy!

  3. Matt says

    What do you think the shelf life of these syrups are? Do you store them in the fridge or can they stay out?

    • says

      Hi Matt – That’s a great question. My guess is that it’s similar to kombucha – so a couple of months. I recommend storing it in the fridge.

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