Mint Vinegar - cooking recipe

Ingredients

6 c. white wine vinegar
3 lemons
1 1/2 c. loosely packed fresh mint leaves
1/2 c. honey
fresh mint sprigs (optional)

Preparation

Heat vinegar to 150\u00b0 in saucepan.
Using citrus zester or paring knife, cut strips of rind from lemon, reserving lemon for other uses.
Combine lemon rind, mint leaves and honey; add hot vinegar.
Stir with a wooden spoon, gently bruising leaves; pour into two 1 quart jars.
Cover and store at room temperature 2 weeks.
Pour mixture through a wire-mesh strainer into decorative bottles or jars, discarding mint.
Place a mint sprig in each bottle, if desired.
Store in a cool, dark place up to 6 months. Yields 6 cups.