|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 13g||5%|
|Dietary Fiber 2g||6%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Making your own homemade fruit infused vinegars is easier than it sounds at first. In fact, all it takes is three ingredients and a little patience. Having a couple of bowls, a fine sieve, and a few pieces of cheesecloth wouldn't hurt either.
Store-bought fruit-infused vinegars tend to have a heavier flavor and thicker consistency due to the cooked fruit most producers use. But this strawberry vinegar recipe uses fresh strawberries and crisp white wine vinegar to make a lighter, fresher vinegar.
Use your strawberry infused vinegar on fruits, salads, or in a vinaigrette. We love using it as a dressing on a fresh summer salad of baby spinach, fresh strawberries, toasted almonds, goat cheese, and fresh basil.
Or try it on a traditional Caprese salad of buffalo mozzarella, fresh tomatoes, and basil for a bit of a twist. The best part? This strawberry vinegar keeps in a dark, cool place indefinitely so you can have a taste of fresh summer strawberry all year-round.
- 1 pint strawberries (washed, hulled, and sliced)
- 2 cups vinegar (white wine*)
- 2 tablespoons sugar
Gather the ingredients.
In a medium-sized bowl, stir together the strawberries, the vinegar, and the sugar.
Let the mixture stand, covered, at room temperature for 2 days.
After two days, discard the strawberries with a slotted spoon and strain the vinegar through a fine sieve lined with a triple thickness of rinsed and squeezed cheesecloth into a bowl.
Transfer the strained vinegar to a bottle with a tight-fitting lid and use it in salad dressings and marinades.
- This fresh and fruity strawberry white wine vinegar keeps in a dark, cool place indefinitely.
Recipe Source: Best of Gourmet: 1990 Edition (Condé Nast/Random House).Reprinted with permission.