| 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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