From caladezi@verizon.net Wed Jun 30 15:34:47 2004 Date: Tue, 29 Jun 2004 21:33:17 +0000 (UTC) From: Woodruff's Newsgroups: rec.food.recipes Subject: Lemon Mint Vinegar Followup-To: rec.food.cooking, rec.food.recipes Lemon Mint Vinegar makes 1 quart 1 quart Cider vinegar 1 cup Mint leaves, fresh, bruised 3 Tablespoons Lemon zest Place all ingredients into a glass jar, or a few clean bottles. Close the bottles or jars tightly. Tip the jars / bottles upside down and bach, once a day, for the 1st week. The vinegar is ready to use after a week. You can strain off the leaves and zest, and rebottle if you desire, placeing in pretty bottles, but you don't have to. If you choose to, you can place a small sprig of mint and a curl of lemon zest into your strained vinegar to make it look pretty. Serve a few drops of this vinegar over boiled potatoes to add a spark of flavor. Also great in salad dressings. -- Rec.food.recipes is moderated by Patricia Hill at recipes@swcp.com. Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/