Flavored vinegar

Yield: 1 servings

Measure Ingredient
1 cup Raspberries
Peel of 1 lemon rind- sliced
⅛ cup Sugar
2 cups White vinegar

Put raspberries into a sealable bottle, size may vary as recipe is flexible, but ½ liter is best. Add lemon peels. Use a funnel to add sugar and vinegar. Cork or close bottle. Shake. Let sit one week.

Variations:

If using fresh herbs (basil, chives, etc.) in place of raspberries also substitute 1 teaspoon salt for sugar.

Converted by MC_Buster.

NOTES : Recipe Courtesy of Bari Lynn, author, Eclectic Living Recipe by: IN FOOD TODAY SHOW #INK098 Converted by MM_Buster v2.0l.

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