Homemade Raspbery Vinaigrette
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Makes 2 - 1/4 cups
14 ounce can of raspberries in light syrup
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.
Originally Posted: Fri, Jul 15, 2011