Blueberry Basil Vinegar Recipes
BLUEBERRY BALSAMIC VINEGAR
Steps:
- In a large non-reactive saucepan, crush blueberries with a potato masher or back of a heavy spoon. Add vinegar, sugar, lime and cinnamon and bring to a boil. Reduce heat and simmer, covered, for 20 minutes. Cool slightly and pour into a large bowl. Cover and refrigerate for 2 days to allow flavors to blend.
- Place a wire mesh strainer over a large bowl. In batches, ladle blueberry mixture into strainer, pressing out as much liquid as possible. Discard solids.
- Pour vinegar into clean glass bottles or jars, and refrigerate, tightly covered, indefinitely. Use in salad dressings or drizzled over chicken or beef.
BLUEBERRY VINAIGRETTE DRESSING
Yummy vinaigrette dressing with a nice richness thanks to some balsamic vinegar and fresh blueberries! I prefer a little less oil for a thicker dressing and my husband prefers a little more oil for a thinner dressing.
Provided by FAIRUZAH
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 10m
Yield 14
Number Of Ingredients 5
Steps:
- Combine oil, blueberries, white vinegar, balsamic vinegar, and honey together in a food processor; blend until smooth.
Nutrition Facts : Calories 116.7 calories, Carbohydrate 3.6 g, Fat 11.7 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 1.8 g, Sodium 0.7 mg, Sugar 3.3 g
STRAWBERRY-BASIL VINEGAR
The mild, fruity flavor of this strawberry vinaigrette complements any tossed salad. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 5 half-pints.
Number Of Ingredients 4
Steps:
- Place strawberries in a food processor; cover and process until pureed. Transfer to a large glass bowl; add vinegar and lemon zest. Place 1/4 cup basil in a small bowl. , With a mortar or a wooden spoon, crush some of the basil until aromas are released. Repeat with remaining basil; stir into strawberry mixture. Cover and let stand in a cool, dark place for up to 3 days, stirring once daily., Line a strainer with 4 layers of cheesecloth or 1 coffee filter and place over a large saucepan. Strain vinegar into pan (do not press out solids). Discard solids. , Heat vinegar to 180° over medium heat. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 6 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
VEGAN BLUEBERRY BASIL SMOOTHIE
Had more basil than I could use so I came up with this smoothie. You can use any berries and the outcome will always be delicious.
Provided by Yoly
Categories Drinks Recipes Smoothie Recipes Blueberry
Time 5m
Yield 1
Number Of Ingredients 5
Steps:
- Combine blueberries, water, basil, lime juice, and sweetener in a blender; blend until smooth.
Nutrition Facts : Calories 85.7 calories, Carbohydrate 22.2 g, Fat 1 g, Fiber 4.3 g, Protein 0.8 g, SaturatedFat 0.1 g, Sodium 9.1 mg, Sugar 13.4 g
BLUEBERRY SHRUB
Provided by Denise Gee
Categories Non-Alcoholic Berry Fruit Marinate Fourth of July Picnic Father's Day Backyard BBQ Condiment Vinegar Blueberry Summer Birthday Family Reunion Chill Party Drink
Yield Serves 12 to 14
Number Of Ingredients 5
Steps:
- Place the blueberries in a nonmetallic container. Add the vinegar. Cover tightly and refrigerate for at least 3 days.
- Pour the vinegar-marinated blueberries into a sieve over a bowl; press the berries to release all their juice. Discard the solids.
- Pour the blueberry liquid into a medium saucepan. Add the sugar and boil for 3 minutes, stirring occasionally. Remove from the heat and let cool. Pour the sweetened blueberry liquid into a small container and chill.
- To make each drink, add 1/4 cup blueberry concentrate to a medium cocktail glass filled with ice and add 1 cup cold water. Garnish, if desired.
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- In a large bowl, mash blueberries with a potato masher into 1 cup of vinegar. Pour into a quart sized washed Mason jar. Add remaining cup of vinegar, crushed herbs, and lemon zest. Stir to combine. Cover with a lid or plastic wrap and stand in a dark, cool place. I used my cupboard. Stir every 2 to 3 days and allow to seep up to 4 weeks. Taste weekly until you're happy with it.
- When you're satisfied with the taste, line a strainer with layers of cheesecloth and place over a large stainless steel pan. Strain the vinegar. Don't squeeze. When it's all strained, put the pot on the stove at medium heat until vinegar reaches 180 degrees.
- Ladle the hot vinegar into prepared jars, with a 1/4 inch headspace. Process in a waterbath canner for 10 minutes. Or, simply put vinegar in hot jars, let come to room temperature, and store in the fridge.
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