My mom called me a couple weeks ago, excited about a free PYO raspberry spot she’d found. I’m a sucker for free (even if it means traveling over an hour to my hometown). So on a bright (TOO bright) morning that week, I spent several hours with my mom, wading through brambles, squishing berries on my favorite jeans, and getting sunburnt. While we picked, she told me about this strange new thing she’d heard about—Raspberry Vinegar.
I was suspicious. I mean, I love vinegar. Seriously—LOVE it! As in, I might drink it. But I couldn’t wrap my mind around fruit-flavored vinegar (apple cider vinegar being an obvious exception). The next day, though, with fresh raspberries in a cooler in my living room, I ventured to a local kitchen store and tried a sampling of their raspberry vinegar. That sealed the deal. I knew this delicious concoction was in our future.
It might sound intimidating, but raspberry vinegar actually has only three components: raspberries, vinegar, and time. Here’s how it’s done.
Raspberry Vinegar Recipe
2 cups raspberries (don’t worry, frozen works just as well as fresh)
2 cups vinegar (I made two batches, one with white balsamic and one with black balsamic)
1) In a mason jar, combine rasberries and vinegar.
2) Let set in a dark place for two weeks. I cheated and did one week and six days. Guess I should work on that patience thing.
3) Strain vinegar through a fine-mesh sieve. Discard raspberries.
The vinegar makes a delicious vinaigrette when mixed with a little olive oil. It’s also surprisingly sweet and can (I’ve heard) be mixed with seltzer water for a delicious soda. I’ll fill you in on that recipe once I try it.
Next up? Wild Maine Blueberry vinegar! Can’t wait to try blueberry soda.