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This lemony vinegar makes a great light dressing for fruit salad as well as an interesting and unexpected addition to asparagus, broiled pork, and steamed carrots.Lemon Balm Vinegar Recipe1½ cups chopped lemon balm leaves3 cups white vinegar¼ cup sugar¼ cup honeyPlace lemon balm in a clean wide mouth jar and cover with vinegar. Seal tightly. Allow to age in a cool, dark cupboard for six to eight
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