- 2 cups hulled strawberries
- 2 tsp organic raw cane sugar
- 1 cup white balsamic vinegar
DirectionsCombine strawberries and sugar in a food processor or blender and puree until runny. It’s okay to have some chunks.
Transfer strawberry mixture into a quart jar and pour in vinegar. Top jar with a lid and shake well.
Let strawberry infusion stand for an hour or so.
Shake vinegar once again and strain through a fine-mesh sieve into a pint jar. It will take about 10 minutes to completely drip through. Discard the strawberry solids.
Your strawberry vinegar is now ready to use or you can cover the jar with a lid and store, refrigerated, for a few weeks.
To make a strawberry vinaigrette for salads, whisk together one part strawberry vinegar with three parts extra virgin olive oil.
Add salt and pepper to taste.
Shake well and serve.