Homemade Raspbery Vinaigrette
Featured Pinch Tips Video
- 14 ounce can of raspberries in light syrup
- 1/2 c
- red wine vinegar
- 5 Tbsp
- sunflower oil
- 1 tsp
- 1 tsp
- dried sage
- salt and pepper to taste
1Using a blender or food processor, put raspberries and juice and blend until smooth.
2Strain raspberry puree through a nylon strainer and discard seeds.
3Into a bowl, put raspberry juice, vinegar, oil, sugar, sage, salt and pepper.
4Beat ingredients together with a wisk until thoroughly mixed.
5Put all ingrediets in a clean jelly jar or canning jar. Screw top on jar and shake unil ingredients are thoroughly mixed.
6Open jar and adjust seasoning (salt & pepper)before serving.
7Serve with fresh salad leaves, a rice salad, avocado or cold sliced meats such as chicken.