Free Recipe Raspberry-Rose Geranium Vinegar
Recipe Type: F Recipes
Recipe Preparation: boil
Cooking Ingredients for Raspberry-Rose Geranium Vinegar Recipe
4 c Red wine vinegar
1 c Rose geranium leaves,
Washed and patted dry
2 c Raspberries
1/4 c Raspberries for final
1 (or 2) fresh geranium leaves
For final bottling
Raspberry-Rose Geranium Vinegar Preparation
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. From Gemini”s MASSIVE MealMaster collection
Recipe Serves: 1
How Do You Cook Raspberry-Rose Geranium Vinegar?
If you know a better Raspberry-Rose Geranium Vinegar Recipe please comment below.