Herbal Vinegar with Lemon Verbena Mint
Elevate your culinary creations with this exquisite **Herbal Vinegar with Lemon Verbena and Mint**—a refreshing, aromatic infusion that's perfect for brightening up salads, marinades, and even cocktails. Crafted with white wine vinegar, fresh lemon verbena and mint leaves, and zesty lemon peel, this simple yet sophisticated recipe captures the essence of garden-fresh herbs in every drop. The gentle warming of the vinegar helps extract the herbs' natural oils, creating a vibrant, flavorful blend that matures beautifully over a two-week infusion. Whether you're looking to enhance your summer vinaigrettes or gift a homemade condiment, this herbaceous vinegar is as versatile as it is delightful. Store this zesty herbal infusion in a sterilized bottle for up to six months and enjoy the taste of fresh herbs all year long!
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Recipe Information
Ingredients
- 500 ml White wine vinegar
- 30 g Fresh lemon verbena leaves
- 20 g Fresh mint leaves
- 1 whole Lemon zest
- 1 piece Sterilized glass jar or bottle
Instructions
Begin by sterilizing your glass jar or bottle to ensure the vinegar can be stored safely. Wash the jar with hot soapy water, rinse, and then place it in a warm (not hot) oven at 120°C (250°F) for 20 minutes. Let it cool completely before use.
Wash the lemon verbena and mint leaves thoroughly under cold running water to remove any dirt or debris. Gently pat them dry with a clean kitchen towel or paper towels.
Using a vegetable peeler or zester, remove the zest from one lemon, avoiding the white pith as it can add bitterness to the vinegar. Set the zest aside.
Place the lemon verbena leaves, mint leaves, and lemon zest into the sterilized jar or bottle.
Heat the white wine vinegar gently over low heat in a small saucepan until it is warm but not boiling. This will help release the aromatic oils from the herbs and enhance the infusion process.
Carefully pour the warm vinegar over the herbs and zest in the jar, ensuring they are fully submerged. Use a clean spoon to press the herbs down gently if needed.
Seal the jar tightly with a lid and place it in a cool, dark place to infuse for at least two weeks. Shake the jar gently every few days to help distribute the flavors evenly.
After two weeks, taste the vinegar. If the flavors are strong enough for your liking, strain the vinegar through a fine mesh sieve or cheesecloth into a clean bottle or jar, discarding the herbs and zest.
Label the bottle with the date and contents, and store the herbal vinegar in a cool, dark place. Use within six months for the best flavor.
Nutrition Facts
Calories |
109 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.2 g | 0% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 12 mg | 1% | |
| Total Carbohydrate | 5.1 g | 2% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 1.3 g | ||
| Protein | 1.1 g | 2% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 112 mg | 9% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 516 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
