Ingredients:
- 3 cups fresh raspberries
- 1 lemon
- 4 cups white wine vinegar (5% acidity)
- 1/2 to 1 cup sugar (I prefer my vinaigrette sweeter than most)
Preparation:
Rinse raspberries and allow to air dry on paper towels. Place berries in a 6 cup jar. With a vegetable peeler, remove rind of lemon in a long single strip; add to jar of berries. Set aside.Combine vinegar and sugar in a saucepan; bring almost to a boil over low heat, stirring constantly, until sugar melts. Pour hot vinegar over berries. Cover jar tightly; let stand at room temperature 48 hours.
Remove lemon rind; strain vinegar through several layers of
cheesecloth to remove berries. Discard berries. Store vinegar in jars
with airtight lids. Store jars in a cool dark place up to 6 months. Serve
vinegar mixture over salad greens.
Shared on our forum, by Chilipepper
Yield 5 cups
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