4 c Red wine vinegar

1 c Rose geranium leaves,

Washed and patted dry

2 c Raspberries

1/4 c Raspberries for final

Bottling

1 (or 2) fresh geranium leaves

For final bottling

Heat the vinegar and geranium leaves in a nonreactive saucepan until hot, but not boiling. Place the raspberries in a widemouthed quart (or larger) jar and crush lightly with a wooden spoon. Pour in the hot vinegar and geranium leaves. Cover the jar with plastic wrap and secure with string or

a rubber band. Season for at least 2 weeks in a cool, dimly lit place,

swirling contents occasionally. Strain the vinegar through a sieve lined with 2 layers of dampened cheesecloth into a sterilized bottle. Drop in the fresh raspberries and fresh geranium leaf. Cap or cork the bottle. Makes 1quart.