Raspberry mint vinegar
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Packed fresh mint leaves plus sprigs for; rinsed and spun dry |
| ; garnish | ||
| 3 | cups | Raspberries; picked over |
| 2 | cups | Rice vinegar; (available at Asian |
| ; markets and some | ||
| ; supermarkets) | ||
Directions
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 ½-pint glass jars.
Add the mint sprigs and seal the jars with the lids.
Makes 2 cups.
Gourmet August 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.