Raspberry Mint Vinegar
- 1 1/2 cups Fresh mint - packed plus sprigs for garnish - rinsed spun dry
- 3 cups Raspberries - picked over
- 2 cups Rice vinegar (available at Asian markets and some Supermarkets)
Put the mint leaves in a 1 quart glass jar and bruise them. Add the raspberries and mash them with a wooden spoon.
Add the vinegar and let the mixture steep covered with the lids in a cool dark place for at least 4 days and up to 2 weeks.
Strain the vinegar thrugh a fine sieve and discarding the solids pour into 2 1/2 pint glass jars.
Add the mint sprigs and seal the jars with the lids.Servings: 2 cups
Source: Gourmet, August 1993, Ann Miner
Submitted by: Recipe Group Member
Date: Sat, 7 Oct 1995
Print This Page