At this time of year my raspberries are only producing a few raspberries at a time so I either eat them immediately or pop them in the freezer until I have enough to make something with them. This raspberry vinegar recipe is very easy and looks amazing: great for making vinaigrette for your summer salads or for gifting to friends.
1 cup raspberries
2 cups cider or white wine vinegar
1 tbsp sugar or honey (optional but brings out the raspberry flavour)
Put the raspberries in a bowl and mash with a fork to break them up a bit.
Add vinegar and sugar/honey and mix to combine.
Cover the bowl and set aside for 2-3 days for the vinegar to absorb all the colour from the berries.
Strain the vinegar through a mesh sieve lined with a layer of cheesecloth, pressing out as much liquid as possible.
Decant into a clean bottle and store in pantry.
3 tbsp raspberry vinegar
100ml olive oil
1 tsp Dijon mustard
1 tsp honey
pinch of salt
Put all ingredients into a jar and shake well to emulsify all the ingredients. Store in the fridge.