Raspberry Mint Vinegar

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READY IN: 10mins
Recipe by Geema

Flavored vinegars can be used to enliven dressings and marinades, finish pan sauces, or pickle vegetables--and they make wonderful gifts. Once the steeping is completed, these vinegars keep for several months.

Ingredients Nutrition

  • 1 12 cups packed fresh mint leaves, plus sprigs rinsed and spun dry (to garnish)
  • 3 cups raspberries, picked over
  • 2 cups rice vinegar (available at Asian markets and some supermarkets)


  1. Put the mint leaves in a very clean 1-quart glass jar and bruise them with a wooden spoon.
  2. Add the raspberries and mash them with the spoon.
  3. 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.
  4. Strain the vinegar through a fine sieve into a glass pitcher, discarding the solids, and pour it into 2 very clean 1/2-pint glass jars.
  5. Add the mint sprigs and seal the jars with the lids.

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