Time 20m Yield 4 cups Number Of Ingredients 3 Steps:
In a glass or stainless steel sauce pan heat white wine vinegar on the stove to where it is warm, but not boiling. Bruise lemon verbena and mint and loosely fill clean glass jars. Pour the warmed vinegar to fill each glass jar and cap with an acid-proof lid. Store in a cool, dark place and shake daily for 2 weeks. After two weeks have passed test for flavor; if a stronger taste is desired, strain the vinegar and repeat using fresh herbs. Store as it is or strain through cheesecloth and rebottle. Add a few fresh sprigs of lemon verbena and mint to the bottle for identification purposes and visual appeal.
Time 8m Yield 1 Number Of Ingredients 4 Steps:
Pour boiling water over verbena and mint sprigs; steep until desired flavor is reached, 3 to 4 minutes. Stir in honey.
More about “herbal vinegar with lemon verbena mint recipes”
Yield 1 batch Number Of Ingredients 11 Steps:
In a glass or stainless steel sauce pan heat white wine vinegar on the stove to where it is warm, but not boiling. Bruise herbs. Loosely fill clean glass jars with herbs and other ingredients, depending on which vinegar you are making. Pour the warmed vinegar to fill each glass jar and cap with an acid-proof lid. Store in a cool, dark place and shake daily for 2 weeks. Store vinegar as it is or strain through cheesecloth and rebottle. Add a few fresh sprigs of the herbs you have used to the bottle for identification purposes and visual appeal.
