Homemade Raspberry Vinegar
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Raspberry vinegar is a delicious addition to your vinegar pantry if you love making homemade salad dressings and Raspberry Vinaigrette. It also makes a fantastic gift during the holidays. It’s concentrated, so a little goes a long way. It’s perfect balance of tangy and sweet and pairs well with a fruit salad.
Ingredients for homemade raspberry vinegar
- 1 pint fresh red raspberries
- 2 cups good white wine vinegar
- 1/2 cup sugar
How to make raspberry vinegar
- Lightly crush raspberries in a glass bowl (not metallic).
- Pour 2 cups white vinegar over raspberries.
- Cover bowl and store in refrigerator (or cool dark place) for one week. Stir every day.
- After one week, strain vinegar through cheese cloth or fine mesh sieve.
- Press the raspberry puree gently against the sieve to get out all of the juices.
- In a small saucepan add 1/2 cup sugar and vinegar and bring to a boil. Reduce heat and simmer gently until sugar dissolves. About 5-7 minutes.
- Cool and transfer into a glass bottle or mason jar.
Substitutions
- Red wine vinegar or champagne vinegar is a great substitute for white vinegar.
- To make other fruit vinegars, substitute raspberries for strawberries, blackberries or blueberries.
Other uses for raspberry vinegar
Another fantastic use is in a “shrub”. A shrub is a drink made from equal parts vinegar, fruit and sugar. Shrubs have been around since Colonial times and were used by the British navy to prevent scurvy. The tangy flavor is very similar to kombucha, It makes a great non-alcoholic cocktail and was used as a substitution for alcohol during prohibition.
How to make a shrub
Add 2-3 Tablespoons raspberry vinegar to a glass of club soda or sparkling water.
Love vinegar?
If you love vinegar based salad dressings. Try some of these easy vinaigrette recipes.
Homemade Raspberry Vinegar
Ingredients
- 1 pound fresh raspberries
- 2 cups white wine vinegar
- 1/2 cup sugar
Instructions
- In a glass bowl, light crush raspberries with a spoon.
- Pour vinegar over raspberries and stir. Cover and refrigerate in the refrigerator or cool cellar, for 6 days. Stirring daily.
- Strain raspberries with cheesecloth or fine mesh strainer, pressing the fruit with a spoon against the strainer to extract as much juice as possible.
- In a saucepan, add 1/2 cup sugar and raspberries. Stir and bring to a boil. Reduce heat and simmer gently, stirring occasionally until sugar is dissolved, about 7-10 minutes.
- When cool, pour into clean glass jar or bottle.
I love the idea of making homemade raspberry vinegar—it seems like such a great way to add a fresh, fruity twist to salads and marinades. The step-by-step instructions make it look so simple, too! Can’t wait to try this.