Blackberry Basil Infused Vinegar

Print Friendly, PDF & Email

Courtesy of Faith Keating ( Vide Infused Blackberry Basil Vinegar made with SousVide Supreme!


  • 3 cups (12 oz/340 g) of blackberries
  • 1/2 cup (1.3 oz/34 g) basil leaves
  • 4 cups (16 fl oz/473 ml) white balsamic vinegar



  1. Fill and preheat the SousVide Supreme to 153°F/ 67°C.
  2. Combine ingredients in a large (1 gallon/3.8 liter) zip-closure cooking pouch, use the Displacement (Archimedes’) Principle to evacuate the air, and zip closed.
  3. Submerge in the water bath and cook for 2 to 3 hours.
  4. Partway through the cooking process, squeeze the pouch to soften the blackberries.
  5. Strain the vinegar through cheesecloth or a fine mesh strainer and discard the solids.
  6. Pour the infusion into a clean bottle, cap tightly, label, date, and store in the refrigerator for up to a six weeks.
Like this? Why not share it:Share on Facebook
Tweet about this on Twitter
Share on Tumblr
Share on Reddit
Pin on Pinterest