Raspberry-Rose Geranium Vinegar

1. 1

   Heat the vinegar and geranium leaves in a nonreactive saucepan until hot but not boiling.

2. 2

   Place the raspberries in a widemouthed quart (or larger) jar and crush lightly with a wooden spoon.

3. 3

   Pour in the hot vinegar and geranium leaves.

4. 4

   Cover the jar with plastic wrap and secure with string or a rubber band.

5. 5

   Season for at least 2 weeks in a cool, dimly lit place, swirling contents occasionally.

6. 6

   Strain the vinegar through a sieve lined with 2 layers of dampened cheesecloth into a sterilized bottle.

7. 7

   Drop in the fresh raspberries and fresh geranium leaf.

8. 8

   Cap or cork the bottle

No additional tips available.