Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 cup | Packed opal basil leaves including any; (available at |
| \N \N | ; blossoms, specialty produce |
| \N \N | ; markets) plus |
| \N \N | ; sprigs for garnish, |
| \N \N | ; rinsed and spun dry |
| \N \N | A; (3-inch) cinnamon |
| \N \N | ; stick, broken in |
| \N \N | ; two |
| 2 cups | White-wine vinegar |
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 ½-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.