Lemon White Balsamic Archives

Lemon Balsamic Sparkling Shrub

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!!

[yumprint-recipe id=’10’]

In a medium bowl combine the Lemon White Balsamic, Rosemary Olive Oil, garlic, lemon zest and red pepper flakes.
Whisk to combine and pour into a 1-gallon resealable food storage plastic bag.
Put the chicken thighs in the bag and seal it.
Turn to ensure that the chicken is evenly coated, then refrigerate, turning occasionally, for 2 to 4 hours.
Preheat a grill to medium-low and brush the grates lightly with an oil soaked cloth.
Remove the chicken from the marinade and pat dry.
Season the chicken well on all sides with salt and pepper, then place on the grill, skin side down. Cook the chicken about 8 to 10 minutes, turn and continue to cook an additional 8 to 10 minutes, or until the chicken is cooked through.
Remove from the heat and serve while hot.

Oil 12 muffin cups or line with paper muffin liners.
In a large mixing bowl with an electric hand-held mixer on medium setting, blend Olivia's Lemon EVOO and sugar; add in eggs (one at a time) beating after each addition. Blend in Olivia's Blackberry balsamic.
In a separate bowl, stir together the flour, baking powder, baking soda, and salt.
With a wooden spoon, stir flour mixture into EVOO/sugar mixture. Gradually stir in buttermilk until dry ingredients are just moistened; do not over-mix.
Spoon batter into prepared muffin pan, filling each muffin cup about 2/3 full. Evenly spoon sliced blackberries onto the center of each muffin and sprinkle each with a little granulated sugar.
Bake blackberry muffins at 350°F for 18 to 20 minutes. Cool in pan on rack for 5 minutes. Gently turn blackberry muffins onto the rack. Serve muffins warm.