For flavouring to be successful, it is important that the starting vinegar is of good quality. Wine vinegars lend themselves to stronger flavours. For more delicate essences, such as small fruits or flowers, it is better to start with apple vinegar, as in the proposed recipe, which can be easily stored using the practicality of Lock-eat juice jars.
Ingredients for 1 x 0.5 L Juice Jar
500 ml apple cider vinegar
100 g ripe, firm raspberries
a few mint leaves (optional)
Wash the raspberries gently and place them in a clean, dry bottle. Pour in the vinegar, add the mint and close the cap.
Store in a dark place for three weeks, taking care to shake the contents every other day.
After the necessary time has elapsed, strain the mixture and pour into a clean Lock-eat juice jar; add a few fresh raspberries, cap and use like normal vinegar.
You can use the same process using blackberries, blueberries or other fruit of your choice: protected from light and heat, it will keep for a very long time.