About this recipe:I recently needed a recipe for raspberry vinegar and as I had a bowl of raspberries in the house, I thought it couldn't be that hard to make it myself. The result is great and I'm looking forward to my next salad!
1 punnet raspberries (preferably wild or organic)
500ml light vinegar
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Method Prep:10min › Extra time:1day marinating › Ready in:1day10min
Mash the raspberries with a fork and mix with the vinegar. Pour into a glass container with lid and let stand for one day.
The following day, pass through a fine sieve, and then again through a coffee filter (although this isn't entirely necessary). Pour into a clean bottle and seal tightly. Store in a dark place so that the vinegar does not get discoloured.
take care you don't dilute the vinegar too much or it won't store. So if you're not sure on the strength of the vinegar either keep the r/vinegar in the fridge or use it up quickly. For best results get a very strong vinegar to start with or make your own from white wine and a starter, that is live, vinegar and use juice instead of water to dilute the wine by up to half juice/half wine if it's a 14% wine; use less juice for less alcoholic wines. - 29 Jan 2013