| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Asian |
August 1993 |
1 |
servings |
INGREDIENTS
| 1 1/2 |
c |
Packed fresh mint leaves plus sprigs for; rinsed and spun dry |
|
|
; garnish |
| 3 |
c |
Raspberries; picked over |
| 2 |
c |
Rice vinegar; (available at Asian |
|
|
; markets and some |
|
|
; supermarkets) |
INSTRUCTIONS
Put the mint leaves in a very clean 1-quart glass jar and bruise them with
a wooden spoon. Add the raspberries and mash them with the spoon. Add the
vinegar and 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.
Gourmet August 1993
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