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 white wine vinegar*
- 2 tablespoons sugar
- 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.
*Ingredient Note: While we love using white wine vinegar in this strawberry vinegar recipe, you could also try a white balsamic, which works beautifully with the fresh strawberries and imparts a slightly different flavor closer to that of aged balsamic.
Recipe Source: Best of Gourmet: 1990 Edition (Condé Nast/Random House)
Reprinted with permission.
Gourmet magazine may have ceased publication in late 2009, but the monthly magazine was a staple in most home cook's magazine collections. It was a historically upscale magazine, but it always provided a beautiful blend of recipes from elegant and sophisticated dinner party-worthy entrées to easy and healthy weeknight meals. Each year, the editors at Gourmet would compile the best recipes from the magazine that year to be published in their Best of Gourmet cookbooks. This recipe was first published in their 1990 edition of the book. Today, you can still see the Gourmet brand online with published recipes from some of the best chefs in the business.