This is a great marinade for beef, a base for salad dressings, or drizzled lightly over green vegetables to give them a bit of "zing". One wine bottle, cleaned. Enough basil to stuff the bottle about 2/3 full 1/2 c. red wine (the cheap stuff) white vinegar to fill the bottle. Label the date on the bottle, and after three months of absorbing the basil flavor, you have Basil/Red wine vinegar! I always have some in the pantry, and often re-bottle it in smaller bottles to give to friends. (I think one friend is drinking it straight from the bottle!)
I know a few who drink our rose vinegar. What does 1/2c. mean? We made basil infused white wine, with a bit of sugar to drink as a digestive.
Sorry Odif, "1/2c." means one half cup. or 118 milliliters. I am conversion challenged, and often forget to post in both cups/teaspoons and European measures. Your digestive wine sounds good. I'll have to try that, although I can digest almost anything with no trouble!
Ok thanks, I should have realised. You need to filter the basil from the wine after 12 hours, that is at least what we do.
Odif, we filter the vinegar when we transfer it to smaller bottles. I usually stick a small sprig of basil in the small bottle for looks! We do the same with white wine/dill vinegar, leaving the herb in until decanting, then adding a sprig for no reason except to make it more attractive.
