Best Raspberry Mint Vinegar Recipes

Raspberry Mint Vinegar image

Yield Makes 2 cups

Number Of Ingredients 3

1 1/2 cups packed fresh mint leaves plus sprigs for garnish, rinsed and spun dry
3 cups raspberries, picked over
2 cups rice vinegar (available at Asian markets and some supermarkets)

Steps:

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.

English Mint Sauce with Raspberry Vinegar image

Yield Makes about 1/3 cup

Number Of Ingredients 4

1 cup packed fresh mint leaves, rinsed and spun dry
2 tablespoons sugar
1 1/2 tablespoons boiling water
4 tablespoons raspberry vinegar (available at specialty foods shops and some supermarkets)

Steps:

In a food processor chop fine the mint with the sugar and transfer the mixture to a small bowl. Stir the water into the mixture, stirring until the sugar is dissolved, and stir in the vinegar. Let the sauce stand, covered, for 15 minutes or chill it, covered, overnight. Serve the sauce at room temperature with lamb.