Lemon Verbena And Calendula Vinegar Recipes

HERBAL VINEGAR WITH LEMON VERBENA & MINT

Steps:

• In a glass or stainless steel sauce pan heat white wine vinegar on the stove to where it is warm, but not boiling.
• Bruise lemon verbena and mint and loosely fill clean glass jars.
• Pour the warmed vinegar to fill each glass jar and cap with an acid-proof lid. Store in a cool, dark place and shake daily for 2 weeks.
• After two weeks have passed test for flavor; if a stronger taste is desired, strain the vinegar and repeat using fresh herbs.
• Store as it is or strain through cheesecloth and rebottle.
• Add a few fresh sprigs of lemon verbena and mint to the bottle for identification purposes and visual appeal.

LEMON VERBENA AND CALENDULA VINEGAR

Steps:

• Fill a clean quart jar with the flowers and herbs and cover them with vinegar.
• Place the jar in a cool, dark place.
• Taste your vinegar in about 10 days to 2 weeks time and see if you are happy with the flavor; taste every few days or once a week thereafter until you have achieved the flavor that you are happy with. At that time the flowers and herbs will need to be removed from the vinegar. Open the jar, and pour the vinegar through a strainer to remove the herbs. Using a funnel, pour the vinegar into smaller bottles and label.
• Add a fresh sprig of verbena, store the vinegar in a cool, dark place and use within a year.

BLACKCURRANT & LEMON VERBENA SHRUB

Steps:

• First, sterilise a large jar or bottle. Wash in hot, soapy water, then place on a baking tray and put in a low oven for 10 mins or until completely dry. Put the blackcurrants in the warm sterilised jar and set aside. Make an infusion with 500ml boiling water and the lemon verbena, then stir through the sugar. Pour over the blackcurrants, stir and leave to cool. Cover with a lid, then put in the fridge. Every day for about 5 days, gently shake the jar.
• By this time, the fruit should have macerated in the sugary tea. Tip into a pan with the vinegar and gently bring to a very light simmer for about 5 mins. Allow to cool to room temperature, then strain through a muslin-lined, fine mesh sieve into a large, sterilised jar and seal with a lid.
• Keep it in the fridge and serve topped up with fizzy or still water - add a sprig of fresh verbena or lemon balm if you like. Will keep in the fridge for up to 4 months.