2 Cups Mango White Balsamic
1 cup peeled sliced kiwi fruit
8 cups chilled sparkling water
In a one liter mason jar or container add the fresh botanical ingredients. Pour the balsamic over the fruit and allow to “infuse” for at least one hour or up to four hours under refrigeration. The longer it sits, the more pronounced the flavor of the fruit infusion. Strain and keep refrigerated and tightly covered for up to one month.
To serve, add 1-2 tablespoons of infused drinking vinegar (shrub) depending on your preference for sweetness to 8 oz. of chilled sparkling water. Serve over ice if desired. Makes between 16-32 servings depending on amount added to water or cocktails.
Season fish with salt and pepper. Grill fish fillets for about 5 minutes on each side, until browned
and fish can be flaked with a fork. Remove to a warm serving plate.
Prepare finishing sauce by mixing 2 parts (2 Tbsp) Lemon EVOO with 1 part (1 Tbsp) Mango balsamic. Drizzle over grilled fish.