email this pageIngredients
Raspberry Vinegar:
4 cups frozen raspberries, thawed
2 cups good red wine vinegar
Tea:
1 recipe Southern Sweet Tea
Mint sprigs
Instructions
4 cups frozen raspberries, thawed
2 cups good red wine vinegar
Tea:
1 recipe Southern Sweet Tea
Mint sprigs
1. To prepare the vinegar, put berries in a stainless steel or glass bowl. Pour vinegar over them, stir, and cover with a wire mesh strainer or double-folded cheese cloth tied with twine. Let steep 24 to 48 hours, strain, and store in a sealed glass bottle or jar. Makes about 2 1/2 cups.
2. To prepare the tingle, add 3/4 cup Raspberry Vinegar to 1 recipe of Southern Sweet Tea. For individual servings, add 1 tablespoon vinegar to 6 ounces of tea. Garnish each serving with mint. Yield: 2 quarts (10 servings).
Recipe by Damon Fowler, "Relish America's Harvest," May 2007.
2. To prepare the tingle, add 3/4 cup Raspberry Vinegar to 1 recipe of Southern Sweet Tea. For individual servings, add 1 tablespoon vinegar to 6 ounces of tea. Garnish each serving with mint. Yield: 2 quarts (10 servings).
Recipe by Damon Fowler, "Relish America's Harvest," May 2007.
