Herbs in the Pantry: Raspberry Vinegar

<p>• 12 ounces frozen raspberries<br />
• 2 tablespoons dried lemon verbena<br />
• 1 3-inch strip of orange zest<br />
• 6 whole allspice berries<br />
• 4 cups rice wine vinegar</p>
<p>1. Place all ingredients except vinegar in a large, clean glass jar. Heat vinegar in a noncorrosive pan (enamel, stainless steel or glass) until almost boiling. Pour heated vinegar into the jar and stir mixture with a wooden spoon. Cover with a tight lid or plastic wrap secured with a rubber band. Place jar on the counter for 3 or more weeks, shaking occasionally to mix ingredients.</p>
<p>2. When mixture has reached desired flavor intensity, strain through several layers of cheesecloth to remove any large bits. Strain the mixture again through coffee filters to achieve a crystal clear vinegar. Pour finished vinegar into clean, glass bottles and cork tightly. Label and use within 6 months for best flavor.</p>
<p>3. Use in salad recipes, beverages and sauces, or with fruits or vegetables.</p>
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<em>Theresa Loe is always creating new herbal recipes and crafts for her annual calendar,</em> The Herbal Calendar <em>(Tide-Mark Press). It is illustrated by Peggy Turchette, who also illustrated this column.</em>
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<p>Click here for the main article, <a href=”https://www.motherearthliving.com/cooking-methods/herbs-pantry-homemade-flavored-vinegars.aspx”>
<strong>Herbs in the Pantry: Homemade Flavored Vinegars</strong>
</a>.</p>