Blenheim Apricot White Balsamic Recipes
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Blenheim Apricot White Balsamic
The Blenheim variety is both sweet and tart with an intensely aromatic aroma of honeysuckle and picked with a faint green tinge. We’ve married this with our aged white balsamic condimento. The resulting collaboration is intoxicating as it is crisp and tart.
The Blenheim variety is both sweet and tart with an intensely aromatic aroma of honeysuckle and picked with a faint green tinge. We’ve married this with our aged white balsamic condimento. The resulting collaboration is intoxicating as it is crisp and tart.
Pairings:
Try pairing Blenheim Apricot Balsamic with the following for a dynamite salad dressing or marinade:
Try pairing Blenheim Apricot Balsamic with the following for a dynamite salad dressing or marinade:
- Chipolte Olive Oil
- Almond Oil
- Walnut Oil
Common Uses:
- Perfect with seafood, pork,
- Great with grilled chicken
- Great on green salads and fruit
- As a glaze
- Served with cheese
Our Recipes:
Strawberry – Peach or Apricot Balsamic Sparkling Shrub
Ingredients:
- 2 cups MOV Apricot White Balsamic
- 1 cup fresh strawberries coarsely chopped and steeped in
- 8 cups chilled sparkling water
Directions:
In a one liter mason jar or container add the fresh botanical ingredients. Pour the balsamic over the fruit and allow to "infuse" for at least one hour or up to four hours under refrigeration. The longer it sits, the more pronounced the flavor of the fruit infusion. Strain and keep refrigerated and tightly covered for up to one month.
To serve, add 1-2 tablespoons of infused drinking vinegar (shrub) depending on your preference for sweetness to 8 oz. of chilled sparkling water. Serve over ice if desired.
Makes between 16-32 servings depending on amount added to water or cocktails.
Enjoy!!
In a one liter mason jar or container add the fresh botanical ingredients. Pour the balsamic over the fruit and allow to "infuse" for at least one hour or up to four hours under refrigeration. The longer it sits, the more pronounced the flavor of the fruit infusion. Strain and keep refrigerated and tightly covered for up to one month.
To serve, add 1-2 tablespoons of infused drinking vinegar (shrub) depending on your preference for sweetness to 8 oz. of chilled sparkling water. Serve over ice if desired.
Makes between 16-32 servings depending on amount added to water or cocktails.
Enjoy!!
