• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Raspberry-Rose Geranium Vinegar

  • Recipe Submitted by on

Category: Fruit

 Ingredients List

  • 4 c Red wine vinegar
  • 1 c Rose geranium leaves,
  • Washed and patted dry
  • 2 c Raspberries
  • 1/4 c Raspberries for final
  • Bottling
  • 1 (or 2) fresh geranium leaves
  • For final bottling


Heat the vinegar and geranium leaves in a nonreactive saucepan until hot
but not boiling. Place the raspberries in a widemouthed quart (or larger)
jar and crush lightly with a wooden spoon. Pour in the hot vinegar and
geranium leaves. Cover the jar with plastic wrap and secure with string or
a rubber band. Season for at least 2 weeks in a cool, dimly lit place,
swirling contents occasionally. Strain the vinegar through a sieve lined
with 2 layers of dampened cheesecloth into a sterilized bottle. Drop in the
fresh raspberries and fresh geranium leaf. Cap or cork the bottle. Makes 1

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