This delilcious infused vinegar is packed with the heavenly flavours of rosemary and mint which makes it just perfect as a salad dressing for those summer veggies. Tomatoes fairly sing when they meet this amazingly zingy vinegar!
Sometimes you want to keep things simple and for me making flavoured oils and vinegars, salts and sugars is just that. It is easy and not too time consuming.
It is using just a few simple ingredients and not really breaking a sweat in the effort department. Sometimes that is all you want to do. Sometimes that is all that matters.
Today I’m sharing a recipe I have used a lot over the years, my rosemary and mint vinegar. In fact, I featured it in my first book So Easy Herbal as it is one of my all-time favourites.
Ingredients for Rosemary & Mint Vinegar
There are only 3 ingredients for this delicious herbal vinegar.
- Fresh rosemary
- Fresh mint leaves
- Vinegar – I’ve used white wine vinegar here but you could use apple cider vinegar if you have it too. Red wine vinegar is a little strong and can overpower the taste of the mint in this infused vinegar. Do not use malt vinegar!
How to make this infused herbal vinegar
There are 2 ways to make infused vinegar. Here’s the quick way first.
Heat the vinegar with herbs till hot but not boiling, no bubbles in there please. Simmer for about 20 minutes then remove the pan from the heat, cover and leave overnight to let the flavours infuse.
Next day simply strain out the rosemary and mint and you will be left with rather fabulous rosemary and mint vinegar.
Now the slow old-fashioned method for making this vinegar.
Fill a jam jar with vinegar and pack in those herbs. Now leave it on a sunny windowsil for 2 weeks to let the flavours infuse the vinegar.
Strain out the herbs and you will have your rosemary and mint vinegar.
How to use rosemary and mint vinegar
Everyone knows how well rosemary goes with lamb dishes, everyone knows how well mint goes with lamb dishes, but have you tried this dynamic duo with tomatoes? You haven’t? Well my friends you are missing a trick.
Step away dearest Basil and let Rosemary and Mint tango with those tomatoes!
Try this with a simple tomato salad or drizzled over a warming bowl of tomato soup. It adds a fabulous punch to a Bloody Mary too!
Looking for more infused oils and vinegars to try making at home? Then check these out before you go;
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.
Rosemary & Mint Vinegar
- 2 rosemary large sprigs
- 1/2 cup mint fresh mint leaves
- 250 ml white wine vinegar
- Roughly bruise the mint and rosemary so that they will release their oils.
- Put the herbs in a non reactive pan and pour over the vinegar.
- Bring up to a simmer but don’t boil, simmer for 20 minutes then remove from heat.
- Let the pan cool and leave it overnight covered with a tea towel.
- Strain out the herbs and pour vinegar into sterilised bottle.
- You can add a fresh sprig of rosemary to decorate but you must always make sure that this is covered in vinegar or it will spoil.