RASPBERRY MINT VINEGAR

1 1/2 cups Fresh mint packed plus
Sprigs for garnish rinsed & Spun dry
3 cups Raspberries picked over
2 cups Rice vinegar (available at Asian markets and some
Supermarkets)

Put the mint leaves in a 1 quart glass jar and bruise them. Add the raspberries and mash them with a wooden spoon. Add the vinegar and let the mixture steep covered with the lids in a cool dark place for at least 4 days and up to 2 weeks. Strain the vinegar thrugh a fine sieve and discarding the solids pour into 2 1/2 pint glass jars. Add the mint sprigs and seal the jars with the lids.

Makes 2 cups
Source: Gourmet August 1993