Lemon Vinegar

Directions

1. 1
   Put the lemon peel into a large, clean lidded jar. Add the lemon balm herb. Crush the leaves slightly as you push them into the jar. Pour the vinegar in and seal the jar.
2. 2
   Shake to mix and then store somewhere out of direct sunlight for at least 2 weeks. Shake occasionally when you think about it.
3. 3
   Wash and rinse some pretty bottles and pop into a warm oven at around 100°C and leave to dry and sterilise for about 15 minutes or so.
4. 4
   Pass the vinegar through a nylon or stainless steel sieve into a jug. Pour into your bottles and seal them.
5. 5
   Use in the summer for light, fresh salad dressings, drizzle over fish before baking (add some more lemon balm leaves, or try my favorite: Make a vinaigrette with the lemon vinegar, wholegrain mustard and melted butter. Serve over hot new potatoes-delicious with salmon, barbeques, or just on their own!
6. 6
   The vinegar will keep for at least 1 year and makes a great gift.