Raspberry-rose geranium vinegar

1 Servings

Ingredients

Quantity Ingredient
4 cups Red wine vinegar
1 cup Rose geranium leaves,
Washed and patted dry
2 cups Raspberries
¼ cup Raspberries for final
Bottling
1 (or 2) fresh geranium leaves
For final bottling

Directions

Heat the vinegar and geranium leaves in a nonreactive saucepan until hot but not boiling. Place the raspberries in a widemouthed quart (or larger) jar and crush lightly with a wooden spoon. Pour in the hot vinegar and geranium leaves. Cover the jar with plastic wrap and secure with string or a rubber band. Season for at least 2 weeks in a cool, dimly lit place, swirling contents occasionally. Strain the vinegar through a sieve lined with 2 layers of dampened cheesecloth into a sterilized bottle. Drop in the fresh raspberries and fresh geranium leaf. Cap or cork the bottle. Makes 1 quart.

Related recipes