Vinegar

Blueberries turn a lovely purple when blended into vinegars, and make one of my favorite shrubs.

Combine 1 cup [200 g] brown sugar with 1½ cups [375 ml] apple cider vinegar and 1 cup [140 g] blueberries (fresh or frozen). Purée in a blender until smooth and pour through a fine-mesh sieve into a wide-mouth jar. Discard the pulp. Add two bay leaves and infuse for at least 10 minutes and up to 2 months.