GREEN OR PURPLE BASIL VINEGAR

1 cup loosely packed green or purple basil sprigs
3 1/2 cups distilled white wine vinegar

Gently crush the basil between your fingertips, just enough to begin releasing the volatile oils. Put the basil into a dry, sterilized jar with a lid. Pour in the vinegar and cover with the lid. Place the jar in a sunny location, indoors or outside, and let stand about 10 days, or until the vinegar has become infused with the flavor of the basil to your satisfaction.

Strain the vinegar through a sieve lined with several layers of cheesecloth; discard the basil. Decant into dry, sterilized bottles. Seal with corks and store the bottles in a cool, dark place. The vinegar will keep for up to 1 year.