Raspberry-Rose Geranium Vinegar

Directions

1. 1
   Heat the vinegar and geranium leaves in a nonreactive saucepan until hot but not boiling.
2. 2
   Place the raspberries in a widemouthed quart (or larger) jar and crush lightly with a wooden spoon.
3. 3
   Pour in the hot vinegar and geranium leaves.
4. 4
   Cover the jar with plastic wrap and secure with string or a rubber band.
5. 5
   Season for at least 2 weeks in a cool, dimly lit place, swirling contents occasionally.
6. 6
   Strain the vinegar through a sieve lined with 2 layers of dampened cheesecloth into a sterilized bottle.
7. 7
   Drop in the fresh raspberries and fresh geranium leaf.
8. 8
   Cap or cork the bottle