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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 2 |
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Flavored vinegars can be used to enliven dressings and marinades, finish pan sauces, or pickle vegetables-and they make wonderful gifts. Once the steeping is completed, these vinegars keep for several months. Ingredients:
1 1/2 cups packed fresh mint leaves, plus sprigs rinsed and spun dry (to garnish) |
3 cups raspberries, picked over |
2 cups rice vinegar (available at asian markets and some supermarkets) |
Directions:
1. Put the mint leaves in a very clean 1-quart glass jar and bruise them with a wooden spoon.
2. Add the raspberries and mash them with the spoon.
3. Add the vinegar and let the mixture steep, covered with the lid, in a cool dark place for at least 4 days and up to 2 weeks, depending on the strength desired.
4. Strain the vinegar through a fine sieve into a glass pitcher, discarding the solids, and pour it into 2 very clean 1/2-pint glass jars.
5. Add the mint sprigs and seal the jars with the lids.
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