Strawberry Vinegar

This delightfully pink vinegar with a concentrated strawberry flavor, is an ideal way to use up over ripe fruit. Remember to discard any damaged fruit.

    Bring the vinegar to the boil in a stainless steel saucepan and boil rapidly for 1 to 2 minutes. Remove from the heat and allow to cool  to 40º C ( 104º F ).
    Hull the strawberries and then finely chop in a food processor. Transfer to a large glass bowl. Pour the warm vinegar over the chopped strawberries and mix well. Cover with a clean cloth and let stand in a warm place ( a sunny windowsill is ideal ) for 2 weeks, stirring occasionally.
    Strain the liquid through a jelly bag and then a coffee filter paper to get a really clear product. Pour into sterilized bottles and seal.
    To intensify the flavor of the vinegar, skewer a few strawberries and some basil leaves alternately on to a wooden skewer. Insert a skewer into each bottle before sealing. The vinegar is ready to use immediately, but the flavor improves with keeping.

Makes about 2 litres.