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

Julia Sullivan
February 2021

Gallery

Credit: Photo by Greg DuPree / Food Styling by Torie Cox / Prop Styling by Claire Spollen

Recipe Summary

total:
15 mins
Yield:
3.5 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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. 

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  • 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.   

  • 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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