Raspberry-rose geranium vinegar
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Red wine vinegar |
| 1 | cup | Rose geranium leaves, |
| Washed and patted dry | ||
| 2 | cups | Raspberries |
| ¼ | cup | Raspberries for final |
| Bottling | ||
| 1 | (or 2) fresh geranium leaves | |
| For final bottling | ||
Directions
Heat the vinegar and geranium leaves in a nonreactive saucepan until hot but not boiling. Place the raspberries in a widemouthed quart (or larger) jar and crush lightly with a wooden spoon. Pour in the hot vinegar and geranium leaves. Cover the jar with plastic wrap and secure with string or a rubber band. Season for at least 2 weeks in a cool, dimly lit place, swirling contents occasionally. Strain the vinegar through a sieve lined with 2 layers of dampened cheesecloth into a sterilized bottle. Drop in the fresh raspberries and fresh geranium leaf. Cap or cork the bottle. Makes 1 quart.