| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
August 1993 |
1 |
servings |
INGREDIENTS
| 1 |
c |
Packed opal basil leaves including any; (available at |
|
|
; blossoms, specialty produce |
|
|
; markets) plus |
|
|
; sprigs for garnish, |
|
|
; rinsed and spun dry |
|
|
A; (3-inch) cinnamon |
|
|
; stick, broken in |
|
|
; two |
| 2 |
c |
White-wine vinegar |
INSTRUCTIONS
Put the basil leaves and blossoms in a very clean 1-quart glass jar and
bruise them with a wooden spoon. Add the cinnamon and the vinegar and let
the mixture steep, covered with the lid, in a cool dark place for at least
4 days and up to 2 weeks, depending on the strength desired. Strain the
vinegar through a fine sieve into a glass pitcher, discarding the solids,
and pour it into 2 very clean 1/2-pint glass jars. Add the basil sprigs and
seal the jars with the lids.
Makes 2 cups.
Gourmet August 1993
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