- 2 cups white wine vinegar
- ½ cup finely chopped fresh basil
- 1 clove garlic, minced
- 1 tablespoon freshly grated lemon zest
Warm the vinegar in a saucepan over medium heat but do not boil.
Place the basil, garlic, and lemon in a glass jar.
Pour the warmed vinegar into the jar and put on the lid.
Store for 2–4 weeks in the refrigerator, shaking every few days. Strain the infused vinegar into a jar or bottle. Add whole basil, garlic, or twisted lemon curls for a professional look.
From the Edible Ohio Valley Kitchen.