Fermented from ripe spring strawberries, this vinegar is bright, lightly floral, and gently sweet, with a clean acidity that carries the fruit without turning jammy. It reads fresh and seasonal rather than sugary, built to bring lift and color to both savory and sweet dishes. Think early spring fruit, clean finish, and restraint.
Spring Strawberry Vinegar
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Vinaigrettes – Whisk with olive oil for bitter greens, herbs, or shaved fennel
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Roasted vegetables – Finish carrots, beets, or spring onions just out of the oven
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Salads – Strawberry, goat cheese, chicories, or arugula
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Pickling – Quick-pickle red onions, shallots, or rhubarb
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Cocktails & shrubs – Mix with soda, gin, or mezcal for a bright, fruit-forward edge
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Desserts – A few drops over berries, shortcake, or vanilla ice cream
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Pan sauces – Deglaze after chicken or pork for a subtle sweet-acid balance
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