Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 c Red wine vinegar
1 c Rose geranium leaves,
Washed and patted dry
2 c Raspberries
1/4 c Raspberries for final
Bottling
1 (or 2) fresh geranium leaves
For final bottling

Heat the vinegar and geranium leaves in a nonreactive saucepan until
hot but not boiling. Place the raspberries in a widemouthed quart
(or larger) jar and crush lightly with a wooden spoon. Pour in the
hot vinegar and geranium leaves. Cover the jar with plastic wrap and
secure with string or a rubber band. Season for at least 2 weeks in a
cool, dimly lit place, swirling contents occasionally. Strain the
vinegar through a sieve lined with 2 layers of dampened cheesecloth
into a sterilized bottle. Drop in the fresh raspberries and fresh
geranium leaf. Cap or cork the bottle. Makes 1 quart.

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