Edible Flower Infused Vinegar
Flower infused vinegars are fun to make, and so pretty. These delicate floral infusions can be used to make subtly flavored dressings for all kinds of salads ~ there's lots of room for creativity using the many different edible flowers combined with a variety of vinegars.
Ingredients
- any light colored vinegar: white, cider, rice wine, or white wine, for instance?
- edible blossoms such as roses, nasturtiums lavender, impatiens, geranium, etc.
Instructions
- Make sure your flowers are clean and dry. Put them in a clean jar or bottle, and fill with vinegar, making sure all the flowers are immersed. Cap or cork the bottle tightly and store in a cool dark place, giving it a gentle shake every day.
- Let the vinegar infuse for about 2-3 weeks, then remove the flowers, strain through a coffee filter, and re-bottle.
- While plain white vinegar makes the prettiest presentation because it's crystal clear, if you are planning to use your vinegar for salads, you might want to go with a white wine vinegar.
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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