Peach and Rosemary Vinegar

1. 1

   Place the chopped peach in a 3-cup bottle with a large opening.

2. 2

   Add the rosemary and pour in the vinegar.

3. 3

   Cover and shake well.

4. 4

   Set aside for about 3-4 weeks, shaking atleast once, every other day.

5. 5

   If you have used fresh fruit, pass the vinegar through a dampened coffee filter.

6. 6

   If you want to intensify the rosemary flavour, replace the rosemary sprigs with fresh ones.

7. 7

   Peach and Rosemary Vinegar will keep for more than a year in a cool, dark place.

* Per serving · 4 servings · Values may vary.

No additional tips available.