Raspberry Vinaigrette
Harvesting fresh berries from your garden and making raspberry vinaigrette is fulfilling. Picking ripe raspberries with a deep red color and sweet smell. In the kitchen, crushing the berries to release flavor. Mixing with apple wine, honey, and apple vinegar for a sweet-tart blend. The homemade vinaigrette adds freshness and tang to salads and grilled veggies
The raspberry vinaigrette combined with olive oil and a pinch of sea salt, is my favorite dressing paired with my garden grown buttercrunch lettuce. Perfect on its own. It's a reminder that the garden is not only a source of sustenance, but also a canvas for culinary exploration.
Raspberry Vinaigrette Recipe
By Zosia Culinary Adventures | Date: August 08, 2023
Preparation Time: 15 minutes
Fermentation Time: 21 days
Yield: 1 litre
Ingredients:
250 ml fresh raspberries from your garden or the local farm McLean Berry Farm
750 ml Apple wine
1/3 cup apple cider vinegar
1’4 cup unpasteurized honey
Instructions:
Crush berries with potato masher.
Mixed crushed berries with apple wine, honey and apple cider vinegar.
Pour into 3 liter a wide-mouthed jar with secured lid ( due to fermentation you will require at least double of the empty space) or small wine fermenter with the airlock.
Leave it in a cool, dark place for at least 3 weeks. Shake once a day and open for couple seconds to let go accumulated Carbon dioxide ( CO2 ).
After 3 weeks, strain the vinaigrette through a fine sieve and pour into 250 ml tall/ narrow bottles. Cap or cork the bottles and keep store in the fridge.
Keeps well up to 6 months.
Serve the raspberry vinaigrette combined with olive oil and pinch of sea salt over lettuce, arugula, spinach. Garnish with fresh raspberries💓
Happy Berry Day!
