INGREDIENTS

  • 12 ounces white balsamic vinegar
  • 1 pint fresh blackberries (frozen may be substituted just thaw slightly)
  • 2 sprigs lemon thyme

DIRECTIONS

  1. Heat vinegar until steamy but not boiling.
  2. Remove from heat and add blackberries and lemon thyme and allow to cool to room temperature.
  3. Pour all into a sterile, wide-mouth jar and seal tightly.Place in a cool dark spot and shake gently twice a day for about 1 week.
  4. Strain and decant into a sterile cruet and use as a substitute for regular vinegar.