Raspberry-Rose Geranium Vinegar

Directions

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