A bright and luminous vinegar infusion of lemongrass, elderflower, citrus peel, and pineapple. The result is a fragrant acetum where sharp citrus oils and floral esters rise above a gentle tropical acidity. In traditional herbalism, aromatic citrus and floral plants were often valued for their uplifting effect on digestion and mood.

Historical note
Citrus peels infused in vinegar or wine appear in several early European culinary and medicinal texts. The Roman cookbook attributed to Apicius (De Re Coquinaria) describes vinegar and citrus preparations used to brighten sauces and dishes, illustrating how herbal vinegars moved easily between medicine and kitchen.

Suggested uses

• cucumber pickles
  

• seafood dishes
  

• salad dressings
  

• diluted in sparkling water
  

• fruit salads or light desserts