| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Infood01 | 1 | servings | ||
INGREDIENTS
| 1 | c | Raspberries |
| Peel of 1 lemon rind- sliced | ||
| 1/8 | c | Sugar |
| 2 | c | White vinegar |
INSTRUCTIONS
Put raspberries into a sealable bottle, size may vary as recipe is flexible, but 1/2 liter is best. Add lemon peels. Use a funnel to add sugar and vinegar. Cork or close bottle. Shake. Let sit one week. Variations: If using fresh herbs (basil, chives, etc.) in place of raspberries also substitute 1 teaspoon salt for sugar. Converted by MC_Buster. NOTES : Recipe Courtesy of Bari Lynn, author, Eclectic Living Recipe by: IN FOOD TODAY SHOW #INK098 Converted by MM_Buster v2.0l.
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