Basil-Infused Vinegar

Makes 1 pint

This vinegar will add herbal, lemony flavors to whatever dishes you use it for — from salad dressings to marinated meat. Highlight your winter meals with some remnants of your summer garden.

2 C white wine vinegar
1 ⁄ 2 C finely chopped fresh basil
1 clove garlic, minced
1 T 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.