Rasberry Mint Vinegar

1. 1

   In a saucepan, bring vinegar, 1/4 cup of raspberries,

2. 2

   sugar and salt to a boil. Boil 3 minutes.

3. 3

   Strain mixture over a bowl, pressing on the solids to

4. 4

   extract as much juice as possible. Set aside to cool

5. 5

   slightly.

6. 6

   Skewer remaining raspberries and place in a clean

7. 7

   2 1/2 cup capacity bottle. Add the mint sprigs.

8. 8

   Place a funnel over the mouth of the bottle and pour in the raspberry vinegar. Cap or cork the bottle and place in a sunny spot for 8 hours.

9. 9

   Store the vinegar in a dark place and let it age for about 6 weeks before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.