This lemony vinegar makes a great light dressing for fruit salad as well as an interesting and unexpected addition to asparagus, broiled pork, and steamed carrots.
Lemon Balm Vinegar Recipe
1½ cups chopped lemon balm leaves
3 cups white vinegar
¼ cup sugar
¼ cup honey
Place lemon balm in a clean wide mouth jar and cover with vinegar. Seal tightly. Allow to age in a cool, dark cupboard for six to eight weeks, shaking vigorously at least twice. Strain mixture and combine with sugar and honey in a non-reactive pan. Heat to boiling and stir until sugar dissolves. Cool.
2 comments:
Interesting recipe, I'd like to try that. Your blog is so informative. Thanks for sharing with us!
Perfect timing .. I've got a great clump of Lemon Balm begging for me to do something interesting with it! Will give this a try .. many thanks :-)
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