Lemon-infused Vinegar
It is very lemony and delicious on chicken or fruit. Use any or all of the following:
Ingredients
- Lemon Balm
- Lemon Basil
- Lemon Verbena
- Lemon Thyme
- Lemongrass
- Lemon Peel
Instructions
- Start with a clean bottle or jar.
- Add fresh herbs and lemon peel if using
- I use a chopstick or a bamboo/wooden skewer to poke at the herbs to settle down into the jar.
- Add the vinegar to ½ inch below the top of the container.
- Use the chopstick or skewer to poke at the herbs to ensure that they are completely submerged.
Notes
It is actually ready at this point but the infusion will be more flavourful if allowed to sit for 4-6 weeks. NOTE: 1. If the vinegar is topped up after each use, to ensure that the botanicals are not exposed to air, the vinegar will keep for up to 6 months 2. Strain the herbs out + decant the infused vinegar into a clean jar or bottle. This vinegar should last for at least a year. Makes great gifts in a festive bottle!