1 cup fresh will blueberries, washed and stems picked
2 tbsp. raw turbinado sugar
1 1/2 tbsp. sherry vinegar
1 tbsp. water (optional)
1-2 tbsp. fresh, chopped mint or basil (optional)

In a large bowl toss together blueberries, sugar, sherry vinegar, and water (if using).

Cover and refrigerate for at least one hour.

Remove from refrigerator and garnish with chopped mint or basil. Serve as is, over pound cake, or vanilla ice cream.

Submitted by: Daniel Lee Mishkin