Monday, May 12, 2008

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 Recipe1½ cups chopped lemon balm leaves3 cups white vinegar¼ cup sugar¼ cup honeyPlace 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


Post a Comment

Related Posts Plugin for WordPress, Blogger...