Raspberry Vinegar
Ingredients
Directions
Macerate the fruit
Fill a 2-gallon jar half full with fresh raspberries and cover them with white sugar.
Let it stand for 4 days.
Strain the mixture carefully.
Fill the jar again with fresh raspberries, pouring the liquid over them.
Let it stand for another 4 days.
Strain the vinegar through a jelly bag.
Make the syrup
Weigh the juice and use the same weight in sugar.
Boil for a few minutes and remove any scum.
Bottle and serve
When cold, bottle the vinegar.
Mix this syrup with water and ice for a refreshing drink.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Raspberries
- Provide the main fruit flavour and the juice that becomes the vinegar.
- White sugar
- Draws juice out of the fruit and, in the syrup, adds sweetness and body.
The step that matters
Weigh the juice and use the same weight in sugar.. Sugar at equal weight to the juice gives the syrup enough sweetness and concentration to keep well. Measuring by weight rather than by eye keeps the ratio consistent.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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