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Ingredients
- 1 1/2 c. packed fresh mint leaves plus sprigs (for garnish), rinsed and spun dry
- 3 c. raspberries
- 2 c. rice vinegar
Method
- Put the mint leaves in a very clean 1-quart glass jar and bruise them with a wooden spoon.
- Add the raspberries; mash them with a spoon.
- Add the vinegar; let the mixture steep, covered with the lid, in a cool, dark place for at least 4 days and up to 2 weeks, depending on the strength desired.
- Strain the vinegar through a fine sieve into a glass pitcher, discarding the solids, and pour it into 2 very clean 1/2-pint glass jars.
- Add the mint sprigs and seal the jars with the lids.
- Makes 2 cups.
