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.
- 1 1⁄2 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)
Directions See How It's Made
- 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 1/2-pint glass jars.
- Add the mint sprigs and seal the jars with the lids.