Blueberry-Basil Vinegar

Place all ingredients in bowl of food processor and pulse, then puree. Pour into an aging container with a tight lid. Store in cool, dark place for 4 weeks. Strain through layers of cheesecloth, bottle and label.

Vinegar 1qt white
Berries 2 lb fresh or frozen blue
Basil 1 bunch, leaves and stems (I use lime)