Raspberry & Rose Infused Vinegar
Serves: Approx. 2¾ cups
  • 24 oz of white wine vinegar
  • 2 cups fresh raspberries
  • ½ cup dried rose petals
  1. Rinse raspberries and pat dry then pour them into a 1-quart canning jar (I divided the ingredients into two 16 oz jars). Next add in the dried rose petals and cover with white wine vinegar. Secure tightly with lids and store in a cool, dark place for 2 weeks. Strain out the solids using a mesh strainer and transfer to glass jars or bottles for gifting. Makes approx. 2 ¾ cups.
  2. Store vinegar in the refrigerator to keep the flavors fresh. Will last up to 3 months.
Recipe by Adventures In Making at http://adventures-in-making.com/recipe-raspberry-rose-infused-vinegar/