Title: Raspberry-rose geranium vinegar
 Categories: Fruits, Preserves
      Yield: 1 Servings
 
      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 1 quart.