Raspberry mint vinegar

1 servings

Ingredients

Quantity Ingredient
1½ cup Packed fresh mint leaves plus sprigs for; rinsed and spun dry
; garnish
3 cups Raspberries; picked over
2 cups Rice vinegar; (available at Asian
; markets and some
; supermarkets)

Directions

Put the mint leaves in a very clean 1-quart glass jar and bruise them with a wooden spoon. Add the raspberries and mash them with the spoon. Add the vinegar and let the mixture steep, covered with the lid, in a cool dark place for at least 4 days and up to 2 weeks, depending on the strength desired. Strain the vinegar through a fine sieve into a glass pitcher, discarding the solids, and pour it into 2 very clean ½-pint glass jars.

Add the mint sprigs and seal the jars with the lids.

Makes 2 cups.

Gourmet August 1993

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