Peach, Mint and Rosemary Vinegar Recipe

Eleanor Ozich of Petite Kitchen makes a tasty aromatic vinegar


Peach, mint and rosemary vinegar. Picture / Supplied

Here is a stunning recipe for using up an abundance of plump, juicy and sweet summer peaches. This home-made vinegar is easy to make and tastes wonderful tossed through a leafy green salad with feta, and surprisingly delicious drizzled over vanilla icecream or thick natural yoghurt. I have infused the vinegar with a hint of mint and rosemary for a delicate aromatic touch; basil also pairs nicely.

PEACH, MINT AND ROSEMARY VINEGAR

•3 cups fresh peaches, roughly chopped*
•2 Tbsp rapadura, coconut or muscovado sugar
•3 cups white balsamic vinegar, or white vinegar
•Large handful of fresh mint
•Sprig of rosemary

*You can also use canned, just rinse thoroughly in a colander before using.

1. Place in a food processor or blender, with the sugar, balsamic vinegar, mint and rosemary. Blend for 1-2 minutes until pulverized.

2. Let the vinegar stand for an hour or so to infuse the flavours.

3. Strain the vinegar through a fine mesh sieve, discarding the solids.

4. Store in a glass bottle or jar for up to two weeks in the fridge.

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