Homemade Drinking Vinegars - Basil and 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.
Servings: 24 servings
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
- 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).
- 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.
- Refrigerate for another week, shaking once each day until the honey / sugar is fully dissolved.
Notes
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.
Nutrition
Calories: 100kcal | Carbohydrates: 26g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 16mg | Potassium: 231mg | Fiber: 4g | Sugar: 12g | Vitamin A: 418IU | Vitamin C: 9mg | Calcium: 143mg | Iron: 2mg
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