Raspberry-rose geranium vinegar

1 Servings

Ingredients

QuantityIngredient
4cupsRed wine vinegar
1cupRose geranium leaves,
Washed and patted dry
2cupsRaspberries
ΒΌcupRaspberries 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.