Instructions

• Place wine and vinegar in a saucepan over low heat. Bring to scalding but do not boil.
• Meanwhile, wash basil and place in a sterilized quart jar. Pour hot liquid slowly over basil. Seal tightly and store in a dark place for 3 weeks.
• Strain vinegar through cheesecloth and pour into smaller sterilized bottles. Add a sprig of basil to each bottle, if you wish.
• Makes 1 quart.