Peach-Rosé Vinegar

Aromatic, refreshing lemon verbena and mild fruitiness from peach-infused rosé shine in this versatile vinegar ideal for shrubs and cocktails.

Tomato Chardonnary Vinegar and Peach Rosé Vinegar
Photo: Photo by Greg DuPree / Food Styling by Torie Cox / Prop Styling by Claire Spollen
Total Time:
15 mins
3 1/2 cups


  • 3 cups (24 ounces) rosé wine

  • 1 cup unpasteurized apple cider vinegar (such as Bragg Organic Raw Unfiltered Apple Cider Vinegar) 

  • 1 cup loosely packed fresh lemon verbena leaves 

  • 1 cup chopped unpeeled fresh peaches, mashed 


  1. Combine wine, apple cider vinegar, lemon verbena, and peaches in a 1 ½- to 2-quart glass jar, leaving at least 1 inch of headspace at the top. Place a quadruple layer of cheesecloth or a clean kitchen towel over top of jar, and secure firmly using kitchen twine or a rubber band.

  2. Store in a cool, dark, dry place, stirring weekly, until a web-like "mother" forms, up to 4 weeks. Let stand, undisturbed, until wine has acidified, 3 to 4 months.

  3. Place a fine wire-mesh strainer over a large bowl; line with a double layer of cheesecloth. Carefully pour vinegar mixture through strainer, stirring without pressing on solids, until all liquid has passed through. Discard solids. Pour vinegar into an airtight bottle; store in refrigerator.

Make Ahead

Peach-rosé vinegar may be refrigerated up to 6 months.

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