Raspberry-rose Geranium Vinegar Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
4 cup: Red wine vinegar,
1 cup: Rose geranium leaves,
Washed and patted dry,
2 cup: Raspberries,
1/4 cup: Raspberries for final,
Bottling,
1: , (or 2) fresh geranium leaves
For final bottling,
Directions:
Heat the vinegar and geranium leaves in a nonreactive saucepan until
hot but not boiling. Place the raspberries in a widemouthed quart
(or larger) jar and crush lightly with a wooden spoon. Pour in the
hot vinegar and geranium leaves. Cover the jar with plastic wrap and
secure with string or a rubber band. Season for at least 2 weeks in a
cool, dimly lit place, swirling contents occasionally. Strain the
vinegar through a sieve lined with 2 layers of dampened cheesecloth
into a sterilized bottle. Drop in the fresh raspberries and fresh
geranium leaf. Cap or cork the bottle. Makes 1 quart.
Source from luhu.jp
hot but not boiling. Place the raspberries in a widemouthed quart
(or larger) jar and crush lightly with a wooden spoon. Pour in the
hot vinegar and geranium leaves. Cover the jar with plastic wrap and
secure with string or a rubber band. Season for at least 2 weeks in a
cool, dimly lit place, swirling contents occasionally. Strain the
vinegar through a sieve lined with 2 layers of dampened cheesecloth
into a sterilized bottle. Drop in the fresh raspberries and fresh
geranium leaf. Cap or cork the bottle. Makes 1 quart.
Source from luhu.jp