Raspberry Mint Vinegar

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.

• Ready In: 10 mins
• Yields: 2 cups

Ingredients

• 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

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.