Lemon Balm Vinegar

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.