Raspberry-Mint Vinegar - {Aceto Di Lampone E Menta} - Just Bean Recipes


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Raspberry-Mint Vinegar - {Aceto Di Lampone E Menta}

2 1/2 cups distilled white vinegar
1/4 cup fresh raspberries - (packed) -- plus
1/4 cup fresh raspberries - (loosely packed) -- for skewering
3 tablespoons sugar
1/8 teaspoon fine sea salt
2 sprigs fresh mint
Thin wooden skewers
Sterilized 20-ounce bottle

In a saucepan, combine the vinegar, 1/4 cup of the raspberries, the sugar, and salt and bring to a boil. Boil for 3 minutes. Strain through a sieve set over a bowl, pressing on the raspberries to extract as much juice as possible. Set aside to cool slightly. Skewer the remaining raspberries and place them in the sterilized bottle. Add the mint sprigs.


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


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


This recipe yields 2 1/2 cups.