Ruth Cousineau, Gourmet http://www.gourmet.com/recipes/2000s/2007/07/strawberry-vinegar
|Prep time||1 hour|
|Recipe Categories||Savor the Season Spring salad mix Keeper|
Ruth says, "Commercial fruit vinegars usually employ cooked fruit, resulting in a heavy, jammy, and not-so-nuanced flavor. We made our vinegar with uncooked berries, so it retains that fresh-from-the-patch essence."
- 1lbstrawberries, trimmed (3 cups)
- 2Tsugar, if berries are not sweet
- 2cwhite balsamic vinegar
Pulse berries with sugar (if using) in a food processor until finely chopped and very juicy.
Transfer to a bowl and add vinegar. Let stand 1 hour.
Strain vinegar through a fine-mesh sieve into a bowl, discarding solids.
Vinegar keeps, covered and chilled, 1 week. You can also freeze Strawberry Vinegar in ice cube trays to have available all year long. (Once cubes freeze, transfer to a ziplock bag.
Use the Strawberry Vinegar to make the vinaigrette for the Spinach Salad with Strawberry Vinaigrette recipe also found here.