Lemon Vinegar

1. 1

   Put the lemon peel into a large, clean lidded jar. Add the lemon balm herb. Crush the leaves slightly as you push them into the jar. Pour the vinegar in and seal the jar.

2. 2

   Shake to mix and then store somewhere out of direct sunlight for at least 2 weeks. Shake occasionally when you think about it.

3. 3

   Wash and rinse some pretty bottles and pop into a warm oven at around 100u00b0C and leave to dry and sterilise for about 15 minutes or so.

4. 4

   Pass the vinegar through a nylon or stainless steel sieve into a jug. Pour into your bottles and seal them.

5. 5

   Use in the summer for light, fresh salad dressings, drizzle over fish before baking (add some more lemon balm leaves, or try my favorite: Make a vinaigrette with the lemon vinegar, wholegrain mustard and melted butter. Serve over hot new potatoes-delicious with salmon, barbeques, or just on their own!

6. 6

   The vinegar will keep for at least 1 year and makes a great gift.

* Per serving · 4 servings · Values may vary.

No additional tips available.