Raspberry vinegar
Josh Eggleton’s raspberry vinegar is delicious tossed over a simple salad with some goats cheese and crusty bread. The longer this raspberry vinegar is left to mature in the bottle, the better.
Ingredients
- 240g of fresh raspberries
- 320ml of white wine vinegar
- 320ml of distilled vinegar
Equipment
- Sterilised jars
- Rolling pin
Method
1
Wash the raspberries under cold running water
- 240g of fresh raspberries
2
Place into a large tub and crush with the top of a rolling pin. Add the vinegars and mix well, then leave in the fridge to mature for 10 days
- 320ml of white wine vinegar
- 320ml of distilled vinegar
3
After 10 days, strain the vinegar through a chinois (conical sieve) and bottle in sterilized jars. Store in the fridge or in a dark cool cupboard
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Raspberry vinegar
