Raspberry Mint Vinegar - cooking recipe

Ingredients

1 1/2 c. packed fresh mint leaves plus sprigs (for garnish), rinsed and spun dry
3 c. raspberries
2 c. rice vinegar

Preparation

Put the mint leaves in a very clean 1-quart glass jar and bruise them with a wooden spoon.
Add the raspberries; mash them with a spoon.
Add the vinegar; let the mixture steep, covered with the lid, in a cool, dark place for at least 4 days and up to 2 weeks, depending on the strength desired.
Strain the vinegar through a fine sieve into a glass pitcher, discarding the solids, and pour it into 2 very clean 1/2-pint glass jars.
Add the mint sprigs and seal the jars with the lids.
Makes 2 cups.