Raspberry-Rose Geranium Vinegar Recipe

Step 1

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.

Things You'll Need

  • 4c Red wine vinegar
  • 1c Rose geranium leaves,
  • Washed and patted dry
  • 2c Raspberries
  • 1/4c Raspberries for final
  • Bottling
  • 1 (or 2) fresh geranium leaves
  • For final bottling

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