Lavender and Lemon Infused Vinegar

Herb or floral infused vinegar, a frequenter of farmer's markets in the summer, is truly a gorgeous and customizable gift. Just grab a vintage bottle from a second-hand store, pick a few herbs or flowers, and pair it with a trusty recipe.


I opted to use a handful of the dried lavender buds I got from the lovely Roxanne's Dried Flowers in Pittsburgh as well as a spoonful of dried lemon peel from our local Whole Foods in my variation.

• 1/4 to 1/2 cup dried edible-grade lavender buds
• 1 T dried lemon peel
• 1 cup white wine or champagne vinegar

Here's how it's done: In a clean mason jar or pretty glass bottle, place lavender buds and lemon peel in the bottom. Slowly pour the vinegar over them until it reaches the top. Seal the jar tightly and shake. Place on a window sill and shake once a day for at least two weeks.



When the vinegar looks good and ready, pour the liquid through a strainer and simmer in a pan for a few minutes (do not let it reach a boiling point). Return the vinegar to the original jar and cover tightly. Store in a cool dark place for up to a year.