Ingredients for Herbal Vinegar With Lemon Verbena Mint
- 2 cups white wine vinegar
- Lemon Verbena Leaf
- Fresh Mint Leaves
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How to Make Herbal Vinegar With Lemon Verbena Mint
- Gently heat 2 cups of white wine vinegar in a glass or stainless steel saucepan until warm (do not boil).
- Bruise 1 cup packed fresh lemon verbena leaves and 1/2 cup packed fresh mint leaves. Loosely fill clean, sterilized glass jars (about 1 cup total herbs per jar).
- Carefully pour the warmed vinegar into each jar, leaving about 1/2 inch of headspace. Seal tightly with acid-proof lids.
- Store in a cool, dark place, shaking gently daily for 2 weeks to infuse the flavors.
- After two weeks, taste-test the vinegar. If you desire a stronger herbal flavor, strain the vinegar through a fine-mesh sieve, discarding the herbs. Repeat steps 2-4 with fresh herbs.
- Once you achieve your desired flavor, strain the vinegar through cheesecloth (optional, for a smoother texture) and transfer to clean bottles.
- Add a few fresh sprigs of lemon verbena and mint to each bottle for identification and visual appeal.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
0g
Fat
0g
Carbs
0g
