| 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 Converted by MC_Buster. Converted by MM_Buster v2.0l.
A Message from our Provider:
“To ignore our Creator is the height of selfishness”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 74
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 5.1mg
Potassium: 491.2mg
Carbohydrates: 30.4g
Fiber: 1.4g
Sugar: <1g
Protein: <1g