Raspberry Vinegar

Stormy Stewart


Use in salad recipes, beverages and sauces, or with fruits or vegetables.

This recipe takes 3 weeks

★★★★★ 1 vote
4 cups
10 Min


12 oz
frozen raspberries
2 Tbsp
dried lemon verbena
strip 3 inch orange zest
whole allspice berries
4 c
rice wine vinegar


1Place all ingredients except vinegar in a large, clean glass jar. Heat vinegar in a noncorrosive pan (enamel, stainless steel or glass) until almost
boiling. Pour heated vinegar into the jar and stir mixture with a wooden spoon.

Cover with a tight lid or plastic wrap secured with a rubber band. Place jar on the counter for 3 or more weeks, shaking occasionally to mix ingredients.
2When mixture has reached desired flavor intensity, strain through several layers of cheesecloth to remove any large bits. Strain the mixture again through coffee filters to achieve a crystal clear vinegar. Pour finished vinegar into clean, glass bottles and cork tightly. Label and use within 6 months for best flavor.

About this Recipe

Course/Dish: Marinades, Dressings
Other Tags: Quick & Easy, Healthy