I’m constantly on a quest to find new ways to preserve my summer produce. I make jam and preserves, of course, and my freezer is always well-stocked with frozen berries for smoothies and winter oatmeal. I love to infuse my own alcohols, and recently branched out into shrubs. This summer, I’m playing around with infused vinegars, too.
Infused vinegars are so versatile, both in their flavoring and usage. Try them in your salad dressing, stirred into lemonade, or mixed into a marinade for your next cookout. I’m loving this blueberry basil version right now!