Berry-Infused Thai Drinking Vinegar
Author: Christina Feindel
Prep time:
Total time:
Serves: 16 servings
- 2 cups apple cider vinegar
- 1 cup blackberries
- 1 cup raspberries
- ½ - 1 cup honey
- Sparkling water, for serving
- Combine the vinegar and berries in a 1-quart jar with an airtight lid. I used a 1-quart mason jar with a plastic screw-on cap.
- Let sit for seven days at room temperature.
- Strain out the fruit and pour the vinegar back into the jar.
- Add honey and shake well.
- Refrigerate for seven more days, shaking occasionally to help dissolve the honey.
- To serve, place one ounce of the drinking vinegar in a 16-ounce glass. Fill the glass with ice and then top off with sparkling water. Stir to combine.
Recipe by Autoimmune Wellness at https://autoimmunewellness.com/berry-infused-thai-drinking-vinegar/
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