Mint and Rosemary Vinegar

4 c. red wine vinegar
2 tsp. sugar
2 c. loosely packed fresh mint leaves
1 c. fresh rosemary needles
1 sprig fresh rosemary for final bottling
1 spring fresh mint for final bottling

Heat together the vinegar and sugar in a medium saucepan just to a boil. Place the mint and rosemary in a clean jar and lightly bruise with a wooden spoon. Pour in the hot vinegar and let cool. Cover with plastic wrap fastened with string or a rubber band. Store in a cool, dimly lit place for at least 4 weeks, swirling the contents of the jar. Strain through a strainer. Insert a fresh sprig of rosemary and mint.

Yield: 1 quart